• Eunji Han

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


  1. Make sure to have a clean sterilized jar for pickling. For these portions, I used a 16 oz mason jar.

  2. 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.

  3. In the same sauce pan, make the bring by combining vinegar, water, salt, and sugar. Bring to a boil until the sugar dissolves.

  4. 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.

  5. Place the lid on the jars and refrigerate for at least 24 hours before serving.

  6. Should last up to 1 month in fridge.

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