Pickled Long Beans

Ingredients:
1 bunch long beans (aka yard long beans, Chinese long beans)
1 Korean or Chinese hot pepper, cutting into strips
ii cups white vinegar
ii cups water
iii tablespoons shoaxing wine
1/4 loving loving cup pickling salt
iv cloves garlic
1 inch knob ginger, cutting into iv slices
1 tablespoon broken star anise
8 nighttime peppercorns
ii cinnamon sticks

Directions:
Evenly carve upward the spices, ginger, pepper likewise equally garlic between ii wide oral fissure quart jars. Cut the ends off the beans likewise equally carve upward into ii flush bunches. Fold them inwards half likewise equally banking corporation fit into each jar. Bring the vinegar, salt, H2O likewise equally shaoxing to low boil. Stir to dissolve the salt. Pour the mixture over the jars, leaving 1/4 inch headspace. Seal. Process using the H2O bath mixture for ten minutes.

Yield:
ii quarts

Note: A corking rootage for canning information is the Blue Book straight to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books likewise equally equipment I regain useful.

My thoughts:

Some of my favorite dishes cry upward vociferation upwards for pickled long beans. Normally the recipes cry upward vociferation upwards for a quick pickle solely roughly times it is difficult to regain long beans at the marketplace when the mood strikes likewise equally thus when I saw them recently, I picked upwards a bunch. Once I got them dwelling identify I started to wonder if I could build a shelf-stable pickle out of them likewise equally thus I could get got them on mitt for when the mood strikes. I pose inwards the appropriate spices likewise equally made this pickle. It is perfect inwards the dishes I would get got made with the quick pickle likewise equally at nowadays I get got extra.
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