Superhot pickled beans

Superhot pickled beans.jpg

Makes: about 4 cups


  • 1 teaspoon minced garlic
  • 2 cups soy sauce (I used light)
  • 1 cup black vinegar
  • 1 tablespoon fish sauce
  • 1 fresh red Thai chili, thinly sliced with seeds
  • 1 red Fresno pepper or red jalapeno, thinly sliced with seeds
  • 1 jalapeno, thinly sliced with seeds
  • 1 12-ounce (340 g) bunch Chinese long beans, topped and tailed and cut into 1/4-inch rounds
  • beans;long beans


Combinegarlic, soy sauce, vinegar, fish sauce and chilies in a large saucepan. Bring to a boil, then reduce to a simmer. Add long beans. Remove from heat, cover and let cool completely.

The beans will keep well covered with the pickling liquid in a jar in the fridge.