Tag Archives: pickles

Indonesian Pickled Beans (Acar Buncis)













One of my favorite things to do on the weekend is to hop into my little red car and visit some of the local farms and produce stands.  Often times one of my stops is at Beebe Farms.  I stop by Beebe Farms to buy their fresh locally grown peaches and corn.  This morning, they had a small basket of fresh picked green beans on the counter and I knew exactly what I was going to make with them when I go home.  I was without a doubt going to make some Indonesian Pickled Beans.













I was one of the first customers at Beebe Farms this morning.  Normally, the parking lot is full.  I think I may have been a few minutes early because they did not have all their produce out on the shelves for sale yet.  I did see that the corn was harvested just hours before and the peaches were fresh picked.  I look at it this way. If I was not one of their first customers today, somebody else would be in possession of these beautiful beans.  What a score!













My Indonesian Pickled Beans are similar to the green bean salads that you would may find at a backyard barbecue or potluck but with a distinctive Asian flavor.  They are super easy to make and makes a perfect summertime side dish.  Makes about 6 cups or 12- 1/2 cup servings.  Enjoy!  Tessa


  • 1 1/2 pounds green beans
  • 4 cups water
  • 1 tsp. salt
  • 1/4 c. brown sugar
  • 1/4 c. rice vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. garlic paste
  • 1/2 tsp. sambal oelek (or to taste)
  • garnish with crispy fried onions

Let’s begin by washing and snapping the beans into 1 inch pieces.  In a medium sized pan with a lid bring the water and 1 tsp salt to a boil.  Cook beans covered about 8 minutes or until tender crisp.  Remove from heat, using a slotted spoon add the beans to a bowl of water with some ice to stop the cooking.  Let it cool, drain and remove the ice.  Add your beans to a bowl or plastic container.  Meanwhile whisk together the brown sugar, rice vinegar, salt, garlic paste, and sambal oelek.  Pour over the beans tossing to coat.  Cover the beans and put in the refrigerator for two hours or overnight.  Before serving, toss again, place in a dish and garnish with crispy fried onions.