Pickled Green Beans Recipe - Great British Chefs

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Pickled green beans

Preserve
easy
10
10 minutes, plus 2 weeks to pickle

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This zingy pickled green beans recipe is great for salads or chopping through sauces. A great way to make the most of green beans during a glut, these will last you long into the autumn months.

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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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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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Technical details:

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