Pickled Green Beans
- one and one third part white vinegar
- one third part soy sauce
- one third part rice vinegar
- dry wasabi*
- green beans
For two pounds of green beans I used two and two sixths cups of white vinegar, two sixths cups of soy sauce and rice vinegar. I added around three tablespoons of wasabi, but you should flavor to taste.
Mix liquid ingredients and wasabi in a wide flat pot and slowly bring to a boil. Prepare green beans by removing stemmed tops. One the vinegar base is boiling, reduce to a gentle simer and add enough green beans to cover the bottom of the pan, stirring periodically. Once the bean is tender but not soft** remove from base and set aside to cool.
Once all the beans have been removed make sure the beans and vinegar cool to room temperature. Combine the beans and vinegar and then refrigerate.
Good for about one week.
related: Sunday’s dinner and Duck prep, 24 hours in advance
* The cheaper the wasabi powder you buy, the less real wasabi that will be in it. Horseradish is often substituted for wasabi in most American markets. According to the Food Lover’s Companion, real wasabi is, “sharp, pungent and fiery”, and from personal experience tastes a lot less like Passover than traditional horseradish.
** This took about thirteen minutes for me, but don’t trust the clock. Its important that you closely monitor the cooking. You don’t want the bean to get over cooked and limp.
