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Szechuan Beans

Once again left with CSA produce nearing the end of its usefulness, I am left to preserve. This time with green beans, I opted to go a slightly different route than a vinegar pickle.

This recipe is simple and the only ingredient that likely isn’t at your immediate disposal is szechuan peppercorn. I would expect that combining some chili flakes and regular peppercorns would create something tasty, if it could not replicate the action of the szechuan peppercorns.

These beans are highly addictive and there are a ton of uses from eating out of the jar to heating and adding to rice. The brine is a great dipping sauce for potstickers. A really low key easy recipe.

Beans, Garlic, Ginger, and Szechuan Peppercorns

Szechuan Beans

Adapted from recipe from Serious Eats

  • 1/2 pound snipped green beans
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 1/6 cup soy sauce
  • 1/8 cup sugar
  • 1 tablespoon dark sesame oil
  • 1 tablespoon whole Szechuan peppercorns
  • 1/2″  knob ginger, sliced into coins
  • 2 garlic cloves, sliced

    • Step one: Blanch and shock beans.

    Step two: Sterlize pint jar and add beans.

    Step three: Combine non-bean ingredients in  saucepan, bring to a boil, and simmer for one minute. Then pour over beans to cover.

    The szechuan beans should last in the fridge for about a month.

    Shoyu, Sesame Oil, and Cider Vinegar with Sugar

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