Spicy Pickled Summer Beans

healthyish green bean shallot chile vinegar sugar kosher salt farmers market challenge

Lani Halliday

Makes 2 quarts

Source

Ingredients

1 lb. wax or green beans, trimmed

1 shallot, thinly sliced

1–2 small chiles (such as Fresno, habanero, or Thai), thinly sliced

2 cups distilled white vinegar or apple cider vinegar

⅔ cup sugar

2 Tbsp. plus 1½ tsp. Diamond Crystal or 1 Tbsp. plus 1½ tsp. Morton kosher salt

Two 1-qt. heatproof wide-mouth jars with lids

Method

Pack beans, shallot, and 1–2 chiles, depending on your heat preference and the heat of your chiles, in jars, dividing evenly. Bring vinegar, sugar, salt, and 1⅓ cups water to a boil in a small saucepan. Let cool 15 minutes.

Divide brine between jars (vegetables should be submerged) and cover tightly with lids. Chill at least 8 hours before using.

Do ahead: Beans can be pickled 3 months ahead. Keep chilled.