Wasabeans
I am so ready to plant my garden and with today’s heat spike in the 50′s I am looking forward to getting my nails dirty. In the spirit of of the upcoming gardening season I found this canning recipe that I am definitely going to make. I got the recipe from the Whole Foods Website. Is anyone else getting excited about spring and fresh garden vegetables?
Windy City Wasabeans
Makes 6 pints, Serves 24
Enjoy these spicy pickled green beans with a crispy crunch in a zesty Niçoise salad, as a Bloody Mary garnish, wrapped in salami for an appetizer or chopped and mixed in tuna salad. This recipe is courtesy of professional pickler Rick Field of Rick’s Picks.
Ingredients
2 cups water
2 cups white vinegar (5% acid)
3/4 cup soy sauce or tamari
1 1/2 teaspoons ground ginger
1 small cheesecloth bag or 4X4-inch square piece of cheese cloth and kitchen twine
1 1/2 dried chile peppers, broken up
1 1/2 teaspoons whole black peppercorns (tellicherry, if available)
6 tablespoons wasabi powder
24 peeled whole garlic cloves
4 pounds fresh green beans
Special equipment: 6 (1-pint) canning jars with lids and screw bands
Method
Sterilize the jars and lids.
Whisk together water, vinegar, soy sauce and ginger in a large sauce pan to make a brine. Place peppercorns and chile peppers in the cheesecloth bag and add to brine. Bring brine to a boil over medium heat and boil 2 to 3 minutes. Remove cheesecloth bag and let brine cool to 190 degrees.
Place 1 tablespoon of wasabi and 4 garlic cloves in each jar. Wash green beans and line them up with all the tips facing the same direction. Pack beans snugly and vertically into jars, tips facing the bottom of the jar. Trim the beans using a sharp, flexible knife to the correct length for the jar.
Fill the jars with cooled brine, leaving 1/4 inch of space at the top. Screw the lids on until just tight; do not over tighten. Seal, process and store filled jars, boiling jars 10 minutes. Remove jars and place on a rack to cool. Store jars in a cool place for two to four weeks to allow the flavors to combine. Refrigerate after opening.
Nutrition
Per serving (about 1oz/28g-wt.): 20 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 4g total carbohydrate (0g dietary fiber, <1g sugar), <1g protein
Posted: March 6th, 2009 under Canning.