Recipe courtesy of Susan Vu

Pickled Long Beans

Crisp and tender long beans, a lankier version of Western green beans, are pickled in a medley of savory Thai spices. These beans can be a great snack on their own, or make a great accompaniment to sandwiches and salads. Use the leftover brine in vinaigrettes or marinades.
  • Level: Easy
  • Total: 24 hr 20 min
  • Prep: 15 min
  • Inactive: 24 hr
  • Cook: 5 min
  • Yield: About 6 cups
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2 cups white distilled vinegar

1/2 cup palm sugar

1/4 cup fish sauce

2 tablespoons kosher salt

1 pound long beans, trimmed and cut into 2-inch-long pieces

4 large cloves garlic, thinly sliced

3 fresh Thai bird chiles, thinly sliced

3 kaffir lime leaves

One 2-inch piece galangal, peeled and thinly sliced


  1. Bring the vinegar, 2 cups water, the palm sugar, fish sauce and kosher salt to a boil in a nonreactive saucepan. Once the mixture is at a full boil, add the long beans, garlic, chiles, kaffir lime leaves and galangal. Stir to combine and boil for 1 minute. Turn off the heat and cool completely. 
  2. Put the cooled beans and brine into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours before serving. 

Cook’s Note

The pickled long beans are a great accompaniment to sandwiches, in salads or eaten on their own. The brine can be used to make vinaigrettes or added to dishes that might need a touch of acid. Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh.