Recipe information
Ingredients for - Pickled green beans
1. 1kg green beans -
2. 140g coarse crystal sea salt -
5. 1 tbsp yellow mustard seeds -
6. 10 cloves -
7. few pieces of mace blades -
8. pinch of dried chilli flakes (optional) -
10. 700ml white wine vinegar , plus 3.5 tbsp -
11. 100g white sugar -
12. 1 finely chopped red onion -
How to cook deliciously - Pickled green beans
1. Stage
Trim the stems from the green beans. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the beans. Cover and leave to soak overnight, then rinse and drain.
2. Stage
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar, the sugar and the red onion, let the sugar dissolve, and bring to a simmer.
3. Stage
Pack the beans into sterilised jars (see tip below), then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
