This easy to make recipe for Szechuan Beans has a bit of a snap to it, perfect for those who do not mind a little spiciness in their food. Enjoy!
- 1 pound fresh green beans, washed, topped and tailed
- 1 cup cider vinegar, I like to use Mrs. Braggs brand
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons dark sesame oil
- 1 tablespoon whole Szechuan peppercorns
- 1 inch knob of fresh ginger, sliced into thin coins
- 2 garlic cloves, sliced
Line several baking sheets with dish towels, set aside.
Fill sink with cold water, add ice cubes to form an ice water bath for the beans.
Bring large pot of water to a boil. drop beans into water, return to a boil, leave in for one minute.
Remove beans and immediately plunge into ice water bath.
Remove beans from ice water, place on dish towel covered baking sheets, blot dry.
Pack beans into quart canning jars vertically.
Combine vinegar, water, soy sauce, sugar, sesame oil, peppercorns, ginger and garlic into saucepan.
Bring to a boil, simmer one minute.
Pour hot liquid over beans, making sure the beans are covered.
Leave 1/2 inch of headspace between contents and top of jar.
Cool, cover, and store in refrigerator for up to one month.