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Pickled green beans

by
Pollyanna Coupland
Pickled green beans

PT10M

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Ingredients

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  • Pickled green beans

  • 250g of green beans, tops trimmed
  • 350ml of white wine vinegar
  • 150ml of water
  • 1 tbsp of sugar
  • 1/2 tsp peppercorns
  • 3 slices of lemon peel, (long slices)
  • 1 tsp lemon juice, strained
  • 1/2 tsp salt
  • 1 sprig of thyme, or rosemary if you'd prefer
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Equipment

  • Sterilised 1l jar

Method

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1
Place all the ingredients (apart from the beans) in a pan and simmer on a low heat until the sugar and salt have dissolved
2
Remove from the heat and leave to cool
3
Place the beans in a 1l sterilised jar and pour the cooled pickling liquid over the top of the beans
4
Place a circle of greaseproof paper on top of the beans to make sure they are fully submerged
5
Leave the beans to pickle for at least 2 weeks
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Pollyanna Coupland Profile Picture
Pollyanna Coupland

Pollyanna is a recipe developer at Great British Chefs and one-half of creative supper club Pickled Plates.

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Pickled green beans

 
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