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.
Recipe courtesy of Susan Vu
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Pickled Long Beans
Total:
24 hr 20 min
Prep:
15 min
Inactive:
24 hr
Cook:
5 min
Yield:
About 6 cups
Level:
Easy
Total:
24 hr 20 min
Prep:
15 min
Inactive:
24 hr
Cook:
5 min
Yield:
About 6 cups
Level:
Easy

Ingredients

  • 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

Directions

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. 

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.

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