Spicy Pickled Summer Beans

Name: Spicy Pickled Summer Beans
Yield: Makes 2 quarts
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

Lani HallidayMakes 2 quartsSource

pickle green bean chile fresno chile summer easy side nut-free vegan vegetarian dairy-free gluten-free healthyish pickle and preserve dinner

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.