These pickled green beans are a tasty starter or addition to sandwiches. They will last for years when stored in a light-protected, cool space. Once opened, store in the fridge.
The recipe can also be done with cucumbers.
Ingredients
For 2-3kg of green beans:
Fresh dill as a sprig (do not chop)
2-3 teaspoons yellow mustard seeds
Fresh onion rings
7-10 peppercorns
Optionally, one chilli pepper
For the brine:
3 litres water
1/2 litre white or wine vinegar
150g sugar
100g salt
Method
Wash the beans in cold water. Cut off the ends and then cut in half or shorter.
Blanch for 5-10 minutes in boiling water.
Discard the water and put the beans into preserving glasses (e.g jam glasses will do just fine).
Add all the other ingredients.
Prepare the brine by stirring the water and vinegar until the salt and sugar have dissolved.
Fill the glasses with the brine so that the beans are just covered. Close the lid.
Place in a large pot, fill with water to about a quarter of the height of the glasses – use a special preserving pot (Fowler type with double bottom) or place a wooden board under the glasses to prevent cracking when pot base is heating up.
Bring to the boil, keep boiling for about 10 minutes, then let cool in the pot.
Author
Sylvester Hive Community Garden
Preston