Pickled Edamame-Putting Up with ErinPickled Edamame- Putting Up with Erin

Happy Easter! Or happy “I forgot that every shop and city building that I needed to get to 4 days before my move was closed” holiday. Earlier this week while digging for a last minute recipe I remembered the 4 pound bag of frozen edamame in the freezer… yahtzee, pickled edamame! Finding all of the necessary ingredients in Baltimore city without a car, on a short budget and notice proved to be quite an ordeal. I quickly realized that I wasn’t going to find everything I needed at the large box grocery, so instead I found myself at the local asian market, which in itself was an adventure. After about 30 minutes of translating from English to Chinese, 3 times of checking out, and a random assortment of unnecessary “oh you must also try this” I finally found everything I needed for less than $11. Modified from the Humble Pie, this Putting Up with Friends edition is brought to you from a yoga friend’s amazingly beautiful, colorful, and spacious kitchen in Hamilton. Ever since I saw this kitchen, I knew I had to find a way to spread the love of vinegar (and soy sauce) all over it…

Pickled Edamame- Putting Up with Erin

With the strong beer and whiskey that naturally accompanies any pickling project that I get myself into, I’m quite shocked that I didn’t spill sesame seeds all over the place (flash back to my January 2014 disaster). I did end up substantially cutting back on the sesame oil and sugar that the original recipe called for. Nonetheless, I’m really excited to try these pickled edamame as an ingredient in a cold noodle salad, rice dish, or another Asian influenced meal.

On another note, and probably by no surprise if you’ve been reading the blog with any regularity, this is my last official Baltimore blog post. For the next week or so I’ll be relocating, Couch Surfing, and eventually settling in to my new adorable apartment in Portsmouth, NH. Don’t fret if you don’t see anything new from me over the next couple of weeks, I promise I will return shortly with the full force of Springtime inspiration behind me. :)

Pickled Edamame- Putting Up with ErinPickled Edamame- Putting Up with Erin 

Pickled Edamame

Yield: 5 half pints

Ingredients

  • 5 cups frozen edamame (thawed)
  • 2 Tbsp sesame seeds (I used black and white seeds)
  • 4 cups rice wine vinegar
  • 3 cups water
  • 2-1/2 tsp sesame oil
  • 1/4 cup brown sugar
  • 2 Tbsp pickling/sea salt
  • 2 tsp soy sauce
  • 6 slices of fresh ginger

Instructions

  1. Toast sesame seeds either on stove top or in the oven for 10 minutes on 300F.
  2. In a medium-sized, non-ionized pot bring all of the ingredients, except for the sesame seeds, ginger and edamame, to a boil. Add the thawed edamame and continue boiling for 3 minutes.
  3. Divide the sesame seeds and sliced ginger between your hot, sterilized mason jars, leaving some seeds to sprinkle on top later.
  4. Spoon edamame into jars leaving approx. 1/2 head space.
  5. Sprinkle some leftover sesame seeds into jars then pour in the vinegar brine leaving 1/4 inch space below the rim.
  6. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 30 minutes. Turn of heat, let jars remain in covered canner for an additional 5 minutes to prevent syphoning. Remove jars from canner, let sit on a folded towel on counter top for 12-24 hours.
  7. Store jars in a cool dry place for at least a week before consuming.

Notes

Don't worry if you have a bunch of left over brine. As long as your salt, water, and vinegar ratios are correct this recipe should be perfectly safe.

A note about canning with fat/oil: a) be really careful about cleaning your rims, b) check regularly for jars that unseal, even quite a while after processing, c) shelf life is not as long as canned goods without added fats.

3 responses to Pickled Edamame

  1. Hello Erin,
    I tried this recipe yesterday and I was left with at least twice the amount of brine I needed for my five half pint jars. I thought this was odd and then went to the Humble Pie link you provided. In the original recipe the amount of vinegar is 400 ml and water is 300 ml which is much smaller than the 4 cups and 3 cups in your recipe. 4 cups equals 1000 ml.
    I’m fairly new to canning and now I’m wondering if the jars I made will be safe to eat. The proportions of water and vinegar are kept but the proportions of salt and sugar are much smaller than they are supposed to be, what do you think?
    Thanks,
    Julie :)

    • Hi Julie- thanks for your response. I ended up doubling the recipe in terms of edamame, so naturally I doubled the liquid ingredients, seeds, and salt as well. I didn’t double the oil or sugar amounts as I prefer more tangy rather than sweet pickles. I also had this problem (a bunch of left over brine), yet because the ratios are kept the same as the original recipe (salt, water, vinegar), this modification should be just fine.

      • Thank you for your answer.
        I ate some already and they taste great! I will definitely make this recipe again :)

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