Serves 2
1320 min
Pickled Green Beans
Recipe GLPR8acf3050941470
Crisp, tangy green beans preserved in a fragrant vinegar brine. Fresh beans are salted overnight to enhance their texture, then packed into jars with aromatic spices, chilli, bay leaf, and vinegar. This traditional pickle develops rich flavor over two weeks and stores beautifully for months. Perfect as a condiment, side dish, or appetizer.
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Ingredients
1 kg fresh green beans
140 g coarse crystal sea salt
300 ml boiling water
1.2 litres cold water
1 tablespoon whole spices (coriander seeds, black peppercorns, mustard seeds)
½ teaspoon dried chilli flakes
2 bay leaves
750 ml white wine vinegar or distilled white vinegar
2 tablespoons sugar
½ red onion, thinly sliced
Directions
Trim the stem ends from each green bean. In a large bowl, dissolve the coarse sea salt in 300ml of boiling water, stirring until completely dissolved. Add 1.2 litres of cold water to bring the brine to room temperature. Submerge the trimmed beans in the brine, cover the bowl with a clean cloth or plastic wrap, and let them soak for 12 hours or overnight at room temperature. This salting process enhances the crispness of the beans. After soaking, drain the beans thoroughly through a colander and rinse them well under cold running water to remove excess salt.
Prepare the pickling vinegar: Place the whole spices (coriander seeds, black peppercorns, and mustard seeds) in a medium saucepan. Toast them over low heat for 2–3 minutes, stirring occasionally, until they become fragrant. Add the dried chilli flakes last, stirring gently to avoid burning them. Pour in the vinegar, add the sugar and sliced red onion, and stir gently over low heat until the sugar dissolves completely. Bring the mixture to a gentle simmer (do not boil), then remove from heat and let cool slightly before using.
Sterilize glass jars by running them through a hot dishwasher or by immersing them in boiling water for 10 minutes, then air-drying. Pack the drained green beans vertically into the sterilized jars, leaving a small amount of headspace. Slowly pour the warm pickling vinegar and its spices evenly over the beans, ensuring they are completely submerged. Cover the jars with sterilized lids and seal tightly. Allow the jars to cool to room temperature, then store in a cool, dark place. The beans will be ready to eat in 2 weeks, but flavor deepens with longer storage. Once opened, refrigerate and consume within 3 months.
