Spicy Pickled Long Beans

Taste: Sour and Spicy; Cooking Method: Pickling; Time: Several Days; Difficulty: Easy.

Detailed Steps for Cooking Spicy Pickled Long Beans

Chop all the ingredients except for the long beans and Sichuan pepper, and put them in a seasoning bowl with the Sichuan pepper.

Add salt and sugar to the seasoning bowl and stir until the salt and sugar are completely dissolved.

Add white wine and stir well, then cover the bowl and let it sit for 2 minutes.

Add chopped long beans (about 2 cm in length) to the seasoning bowl and mix well.

The long beans will become soft and release water after mixing with the seasoning. To make them even softer and easier to put in a jar, cover the bowl and let it sit for a while.

When the long beans are soft enough, use a small spoon to scoop them into a jar. Gently press down with the spoon while filling the jar, and pour in the liquid from the seasoning bowl, including the water released by the long beans.

The jar used in this recipe originally held 500g of pickled vegetables. After pickling the long beans, the jar will be full.

During the pickling process, the long beans will release a lot of water, so there is no need to add water. After 7 days at room temperature, the pickled long beans will be ready to eat.

Picture of the finished product on the 7th day of pickling.