Ingredients
- 500 g green beans, ends trimmed to 1cm shorter than your pickling jar.
- 1 1/2 cup apple cider vinegar.
- 1 1/2 tablespoon sea salt.
- 1 garlic clove.
Directions
- 1. Pack raw green beans tightly into jars, allowing 1cm of room at the top.
2. Place vinegar, salt and garlic into a saucepan on high heat. Bring to a boil Cook, stirring, until salt dissolves. Pour mixture over green beans, covering them completely. Place on jar lid and allow to cool before refrigerating for 2 days before they are ready to eat.
* Store these pickles in the fridge for up to 2 months.
Note
The green beans will lose their bright colour once they’ve pickled. Don’t worry, they still taste delicious!
Once pickled, these green beans go wonderfully crisp and can be eaten as a snack, chopped up and tossed through a warm salad for a little punch or served on an antipasto platter with some crackers and cheese. Enjoy!
Ingredients
- 500 g green beans, ends trimmed to 1cm shorter than your pickling jar.
- 1 1/2 cup apple cider vinegar.
- 1 1/2 tablespoon sea salt.
- 1 garlic clove.
Directions
- 1. Pack raw green beans tightly into jars, allowing 1cm of room at the top.
2. Place vinegar, salt and garlic into a saucepan on high heat. Bring to a boil Cook, stirring, until salt dissolves. Pour mixture over green beans, covering them completely. Place on jar lid and allow to cool before refrigerating for 2 days before they are ready to eat.
* Store these pickles in the fridge for up to 2 months.
Note
The green beans will lose their bright colour once they’ve pickled. Don’t worry, they still taste delicious!