Szechuan Beans
Pickling, which is preserving food in a brine or vinegar solution, is more than a form of food preservation. It’s a way of transforming garden-fresh vegetables, like green beans, into crunchy, tangy side dishes and condiments. Refrigerator pickles are safely preserved through a combination of the pickling-liquid acidity and the cold-storage temperature of your refrigerator. Szechuan pepper has an exotic, hot flavour that punches up this bean pickle. As the cell walls of the beans continue to soften over time, it becomes easier for the flavours to move into the pickles; for this reason, it’s optimal to let the pickled beans sit in the fridge for a few days before you use them.
Salty secret
Tossing pickling vegetables, like green beans, with a portion of the salt and letting them sit briefly draws out excess moisture from the vegetables—this moisture can dilute the flavour of the pickles
This recipe was originally published in the September 2025 issue of alive magazine.
Szechuan Beans
Ingredients
- 1 lb (450 g) green beans, ends trimmed
- 1 tsp (5 mL) canning/pickling salt or sea salt
- 1 1/4 cups (310 mL) apple cider vinegar
- 1/4 cup (60 mL) soy sauce (not low sodium)
- 1/4 cup (60 mL) granulated sugar
- 1 Tbsp (15 mL) sesame oil
- 1 Tbsp (15 mL) Szechuan peppercorns
- 2 shallots, chopped
- 1 inch (2.5 cm) piece of gingerroot, sliced into coins
- 2 garlic cloves, peeled and thinly sliced
Directions
01
In large bowl, toss beans with salt (see tip). Chill for 1 hour. Pat beans dry using paper towels.
02
In small pot, simmer vinegar, 1 cup (250 mL) water, soy sauce, sugar, sesame oil, peppercorns, shallots, gingerroot, and garlic for 1 minute.
03
Run hot water over 4 cup (1 litre) wide-mouth glass jar for about 30 seconds. Stuff jar with beans. Pour brine over beans to cover by 1/2 inch (1.25 cm). Leave 1/2 inch (1.25 cm) headspace between top of liquid and lid. Cool, then seal jar shut and store in the refrigerator; keeps for up to 6 weeks.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
