Pickled Green Beans and Peppers
I love experimenting with pickled vegetables. Pickling and fermenting are very foundational to Korean cooking and something I am still learning from my mom.
Pickled anything is a great healthy snack. Also great as garnishes on any dish IMO.
1 handful of green beans, stems snipped and broken in half if too tall for the jar
1 handful of habaneros, stems chopped off
3 cloves garlic, peeled/smashed
3/4 cup white vinegar
3/4 cup water
1 tsp salt
1 tsp sugar
1 Tbsp of pickling spices
Make sure to have a clean sterilized jar for pickling. For these portions, I used a 16 oz mason jar.
Fill a small sauce pan with water and bring to a boil. Blanch the green beans and habaneros for about 2 minutes. Drain the water and add veggies to the jar.
In the same sauce pan, make the bring by combining vinegar, water, salt, and sugar. Bring to a boil until the sugar dissolves.
Add pickling spices to the jar with the veggies and once the brine has cooled down for a few minutes add to jar, covering the veggies completely.
Place the lid on the jars and refrigerate for at least 24 hours before serving.
Should last up to 1 month in fridge.