In A Pickle
Wasabi Pickled Green Beans
Hot, fresh, sour, sweet, salty, and delicious — all hanging out together in one magical jar that could be waiting in your fridge
Obsessed with pickles? So are we. In a new regular feature, I’m exploring different ways of making this delicious fridge staple so you can enjoy seasonal produce all year round.
Green beans, or string beans as they’re sometimes known, may not strike you as the first thing to put in a jar with some vinegar. However, their dense brawny flesh and cruciferous flavour means they can withstand the brining process and strong ingredients — in this case, wasabi. The beans get imbued with that sinus-clearing, fresh heat, and when combined with the sour, sweet and salty liquid, they become compulsively delicious.
As with most condiments you’re limited only by your imagination — slice these into a salad, tuck them into a sandwich, arrange them on a platter. You’ll have to trust me on this, but they’re also a perfect match for mac and cheese.
Wasabi Pickled Green Beans
Makes 1 jar
- 12 ounces green beans
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
