Pickled French Beans
Prepare your beans by removing the tops and tails with a sharp knife. Sterilize your jars, lids, funnel & tongs.
Rinse and drain the beans and use your sterilized tongs to pack them as tight as possible into sterilized jars (you can also use gloves to pack more in). Meanwhile, bring the vinegar, water, garlic, chillies, salt & sugar to the boil.
While the pickling liquid is still very hot, pour through the funnel into the jars, making sure the beans are fully covered. Seal the jars with the sterilized lids and turn upside down on a towel to help tighten the seal. Leave upside down until cooled. Store in a cool, dry place for up to 8 months. Refrigerate the beans after they’ve been opened.
Delicious in potato salad, as a side dish or just as a healthy snack.
- 2 kg French beans
- 1 L White wine vinegar
- 1 L water
- 8 garlic cloves
- 4 whole chillies
- 120ml salt
- 25 ml sugar
- Large mason jars with lids (3 or 4 depending on their size)