This recipe is a great adaptation to your average refrigertor pickle. I love it in the summertime as light refreshing snack. However, I must warn : these are addicting!
Ingredients:
- 2 cups of green beans, trimmed
- 2 tbsp tamari or soy sauce
- 2 tbsp water
- 1 tbsp of minced shallot
- 1 tsp. grated fresh ginger
- 1 tsp. sesame oil
- 1 tsp. fresh grated garlic
- 2 tbsp olive or grapeseed oil
- zest and juice of 1 lemon
- pinch of salt
Directions:
1) Bring 1 quart of water to a boil, with a pinch of baking soda. Trim green beans and quickly blanch in boiling water, until they are tender-crisp. Drain, cool, and pack green beans tightly in a jar or shallow non-reactive dish.
2) In a mixing bowl, combine tamari, water, shallot, ginger, sesame oil, garlic, grapeseed oil, lemon juice and zest. Whisk well and pour over green beans. If needed, add a bit of water, and more soy sauce to cover the beans. Allow to marinate for 2 hours in the refrigerator and enjoy for up to 4 days, but they probably will be gone before then!