Pickled green beans

Prep: 20 mins Cook: 10 mins plus overnight brining

Easy

4 x 450ml jars
Use up a glut of green beans by preserving them in a spiced pickling vinegar - serve with a slice of terrine, pâté or in a salad

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal33
  • fat1g
  • saturates0g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein2g
  • salt0.9g
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Ingredients

  • 1kg green beans
  • 140g coarse crystal sea salt

For the pickling vinegar

  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp yellow mustard seeds
  • 10 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • few pieces of mace blades
  • pinch of dried chilli flakes (optional)
  • 2 bay leaves
  • 700ml white wine vinegar, plus 3½ tbsp
  • 100g white sugar
  • 1 finely chopped red onion

Method

  1. 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. 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. 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.

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