Pickled Beans With Herbs Recipes

Ingredients :

750 ml

1 tbsp

2 tbsp

1/2 tsp

500 g

1.25 liter

1 tbsp

white wine vinegar

small onion, thinly sliced

granulated sugar

black peppercorns

bay leaves

mace

large sprig of thyme of tarragon

green string less beans, topped and tailed

water

salt

Method :

Sterilize a preserving jar by boiling and place it in a warm oven to dry.
Pour the vinegar into a non-corrosive saucepan and add the onion, sugar, peppercorns, bay leaves, mace and thyme or tarragon.
Cover the pan and bring to the boil for 1 minute.
Remove from the heat and allow to cool.
In another saucepan, place the beans in the water and add the salt.
Bring this to the boil for no more than 2 - 3 minutes, even less if you want a crunchier mixture.
Drain the beans in a colander and immediately rinse them under cold running water until cool.
Pat the beans dry and pack upright in the sterilized jar.
Strain the vinegar mixture into the jar to just cover the beans.
Seal tightly with a vinegar proof lid (non-metallic) and store in a cool, dry place for 2 months to mature.

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