Planning Time: 5 minutes
Cooking Time: 15 to 20 minutes
1 Lb. Green Beans, Blanched
½ cup Salt
½ cup Sugar
1 tbsp. Red Pepper Flake
2 cups White Wine Vinegar
2 cups Ice Water
1. At the point when prepared to cook, set temperature to 180°F and preheat, top shut
for 15 minutes.
2. Spot the whitened green beans on a lattice flame broil tangle and spot the tangle
straightforwardly on the barbecue grind. Smoke the green beans for 30-45 minutes
until they’ve gotten the ideal measure of smoke. Eliminate from
barbecue and put aside until the salt water is prepared.
3. In a medium-sized pan, bring all excess fixings with the exception of ice
water, to a bubble over medium-high warmth on the oven. Stew for 5-10
minutes at that point eliminate from warmth and steep 20 minutes more. Pour brackish water
over ice water to cool.
4. When the salt water has cooled, pour over the green beans and gauge them
down with a couple of plates to guarantee they are totally lowered. Let
sit 24 hours before use.