Canned Soy & Wasabi Pickled Green Beans


September 7, 2011 by Sara Kreidler

This recipe is similar to the one for classic dilly beans, but with an Asian twist.

I was surprised that the wasabi powder didn’t fully dissolve into the brine and just sits on the bottom of the jar (the original recipe didn’t have any notes on this). I haven’t opened any of my processed jars yet to taste test them, but I did make 1 pint of refrigerator beans using this recipe and just gave it a good shake before opening, and the flavor of the beans was really nice (I was concerned that the wasabi would be overpowering but it was not). Next time, I might try adding the wasabi to the boiling brine to see if that helps.

Adapted from Canning for a New Generation by Lianna Krissoff

Makes approximately 5 pints


  • 4 cups of cider vinegar (5% acidity)
  • 4 cups of water
  • 3 tablespoons soy sauce
  • 7 1/2 teaspoons wasabi powder
  • 5 cloves of garlic
  • 5-10 whole dried chiles (such as chiles de arbol)
  • 5 teaspoons crushed red chile flakes (optional)
  • 10 whole pepper corns
  • 10 thin slices of fresh ginger
  • 2 pounds green beans


  1. Wash the jars in the dishwasher.
  2. While the jars are washing, rinse the green beans under cold running water.  Snap off the ends and discard.  Either cut the beans so that they will fit into the jars standing upright, or snap the too long beans in half (the later method allows you to waste less and fit more into the jar, but the finished jars don’t look as pretty). Put cleaned beans in a large bowl and keep in the refrigerator until ready to can.
  3. Also, while the jars are washing, prep your canning area.  I like to put down old (clean) kitchen towels and hot pads so I don’t have to worry about scorching the counter.  Get your jar lifterlid wand, ladle, rings, lids, and wide mouth funnel ready.  I use a chopstick to remove air bubbles, but you can also use a small plastic spatula or plastic spoon (just don’t use a metal utensil, which can scratch and/or crack your jars).
  4. Remove hot jars from dishwasher, place inside canner and fill the canner with hot water so that all of the jars are full and covered by 1 inch of water.  Put the canner on your largest burner and bring the water to a boil.
  5. Bring a small pot of water to a simmer.  Add the lids to the simmering water; do not boil the lids.
  6. Combine the vinegar, water and soy sauce in a medium sized pot and bring to a boil.
  7. Remove the pots of simmering lids and brine from the stove and place on hot pads near your jar filling station.  Place the bowl of green beans near your filling station.  Have the canning tools listed in step 3 handy.
  8. Remove 1 jar from the canning pot and dump out the water.  Add to each empty pint jar 1 1.2 teaspoons of wasabi powder, 1 clove of garlic, 2 whole peppercorns, 2 slices of ginger, 1 or 2 dried chiles, and 1 teaspoon of chile flakes (the amount of chiles you use is up to you – I like my beans spicy so I tend to go heavy on the peppers).   Pack the beans into the jars. Place the jar on the counter, place the funnel on top of the jar and ladle in the hot brine, leaving 1/2 inch headspace at the top of the jar (the bottom line of the screw marks on the jar is a good guideline for ½ inch of headspace). Take the funnel off of the jar and use a chopstick to remove the air bubbles; add more brine if needed to maintain ½ inch of headspace after the jar is de-bubbled.  Wipe the rim of the jar with a damp paper towel.  Use the lid wand to remove 1 lid from the pot and place it on top of the jar.  Screw the ring onto the jar until it is finger-tip tight (you don’t want it to be too tight or the air won’t be able to escape during processing).  Repeat with each jar until all of the jars are full.
  9. Return the jars to the boiling water in the canner.  The water should cover the jars by at least 1 inch. Place the lid on the canner and process at a full boil for 10 minutes. Remove the jars from the canner and place on a towel on the counter.  Do not disturb the jars while they cool.
  10. Label the sealed jars and store in a cool, dry place for up to 1 year.  If any of the lids fail to seal, the unsealed jars should be refrigerated because they are not shelf stable.


  • Wasabi powder is EXPENSIVE; I paid $7 for a 1.62 ounce bottle of it at the grocery store. In the future, I’ll get it in bulk from Penzey’s ($7 for 4 ounces).
  • It is important to wait until the water in the canner is at a full boil before you return the filled jars to the canner for processing.  If it’s not at a full boil when you add the jars, you will have to wait until it reached a full boil before the 10 minute processing timer starts, and the extra time in the hot water at the front end of the processing will result in less crisp beans.

4 thoughts on “Canned Soy & Wasabi Pickled Green Beans

  1. […] 5 pints of canned pickled soy & wasabi green beans […]

  2. […] of the rain, turned into a cook out/eat in), and I shared some of our dill pickles, dilly beans, soy and wasabi pickled green beans, pickled hot peppers and the tomato jam.  The assorted pickles were gobbled up, but it was the […]

  3. […] 5 pints of pickled soy & wasabi green beans […]

  4. […] Pickled soy & wasabi green beans.  Again, these weren’t bad, but we didn’t love them, and we won’t repeat them. […]

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