Ingredients for Pickled French Beans:
- 2 lbs (900 g) French Beans
- 2 medium sized onions
- 1¾ pints (1 litre) white wine vinegar
- 4 oz (112 g) demerara sugar
- 4 garlic cloves, peeled
- 2 bay leaves
- 1½ teaspoons salt
- 6 black peppercorns
- 2 teaspoons dill seed
Method for Pickled French Beans:
- Peel and thinly slice the onions and, in a medium size stainless steel or enamelled saucepan, mix them with the vinegar, sugar, 1 teaspoon of the salt, peeled garlic cloves, bay leaves, peppercorns and dill seed.
- Heat on the hob and gradually bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for about 30 minutes.
- Top and tail the beans and half fill another medium-sized saucepan with water and bring to the boil. Add the remaining salt and the beans and cook for 3 to 5 minutes. Remove pan from the heat and drain the beans.
- Put the beans, upright, into dry, clean, sterilized jars and set aside.
- Remove the vinegar mixture from the heat. Strain. Pour into the jars over the beans up to the top of the jars.
- Cover and seal.
- Label with contents and date once fully cool.
- Store in a cool, dark place until required.
Makes about 4 lb (1.8 kg) of pickled French beans.
This pickle, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
For More Information on Pickles