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pickled beans

Simple Pickled Beans

Humans have been pickling and preserving foods for thousands of years, which is why it’s funny that pickled food is being classed as a hot new trend. Saying that, we’re glad that it’s growing in popularity, both in the restaurant world and at home. If you’re yet to give it a go yourself, try this recipe which is inspired by the beautiful Westmont Pickles (featured in our latest Discovery Box) and green beans which are in season now!
Simple Pickled Beans
  • 500g green &/or yellow beans, ends trimmed to 1-2cm shorter than your pickling jar
  • 1 1/4 cup apple cider vinegar
  • 1 cup of water
  • 1 Tablespoon sea salt
  • 1 Teaspoon of coriander seeds
  • ½ Teaspoon black peppercorns
  • ½ bunch of fresh dill
  • 2 garlic cloves
Method: You’ll need to first sterilise approx three 250ml pickling (mason) glass jars. In a large saucepan, mix together the vinegar, water and salt. Add garlic and bring to a boil. Divide the coriander seeds, peppercorns and dill into each jar, then tightly pack the raw green beans in allowing 1cm at the top. Pour the boiling brine into the jars, again leaving about 1cm from the tops of the jars. Discard garlic. Gently tap each jar on your benchtop to release any air bubbles. Seal jars and place in a hot water bath (in a deep saucepan full of hot water) so they are covered by at least 2-3cm of water. Simmer but do not boil for 10 minutes to process. Using tongs remove jars and allow to cool to room temperature. The lid of the jars should be ‘sucked in’ indicating a successful sterilising process. Store in a cool, dry place. Refrigerate if you’re unsure the sterilisation worked. Let pickles sit for at least 2 to 3 weeks before eating. pickled beans As seen in our February/March 2018 mini zine found inside the Discovery Box: pickled beans Experience your very own Discovery Box now and discover the #tasteoflocal.
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