Discover the Authentic Armenian Green Bean Pickle – A Flavorful Winter Delight
Experience the bold and tangy taste of Armenian-style pickled green beans, a traditional winter staple. This easy-to-make recipe combines vibrant spices and fresh ingredients to create a uniquely aromatic and spicy treat perfect for any season.
Enjoy a tantalizing blend of spicy and tangy flavors with a captivating aroma in this Armenian green bean pickle. This dish is a cherished winter favorite, similar to classic sauerkraut but made with tender green beans. Quick to prepare yet immensely satisfying, it's a beloved tradition in the Caucasus region where even a special 'pickle' bean variety has been cultivated.
Step-by-Step Preparation Guide
Total time: 5 days (including fermentation)
Step 1:
Start with fresh green beans. Quantities can be adjusted to your preference – for example, you may want to add more tomatoes or omit them entirely. The key lies in the preparation method.
Step 2:
Boil the green beans for 5 minutes, then drain thoroughly. Pat them dry with paper towels to remove excess moisture. Wash tomatoes and hot chili peppers, trim the ends, and cut into large chunks.
Step 3:
Prepare the brine by dissolving two tablespoons of salt in one liter of boiling water. Allow the brine to cool completely before use.
Step 4:
Optional but recommended: remove the tough fibrous threads and tails from the boiled beans for a smoother texture.
Step 5:
Create the tomato seasoning by coarsely grinding tomatoes, chili peppers, and garlic using a meat grinder with a large-hole plate or a coarse chopper. Avoid using a blender to maintain chunky texture. Add salt to taste.
Step 6:
Layer the green beans and the tomato mixture alternately in a container, starting with beans. Any leftover seasoning can be repurposed as a spicy dip or sauce.
Step 7:
Ensure the final layer is green beans, not seasoning.
Step 8:
Pour the cooled brine over the layered beans until completely submerged. Place an inverted plate on top and apply a weight to keep the beans submerged. Let ferment for five days at room temperature, adjusting time based on warmth.
Step 9:
Once fermentation is complete, transfer the pickle into sterilized jars. Pour boiling brine over the contents, seal tightly, and wrap jars in a warm blanket until fully cooled. Store in a cool place for the winter months.
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