Sweet Pickled Green
Beans Veg CD
Vegetarian Vegetable Cold
Accompaniment Pickles Preserve Preserves
675g/1 ½ lb Green
Beans, cut into 7cm/3 inch lengths)
3 teasp Pickling Spice
3 teasp Black Peppercorns
3 teasp White Wine Vinegar
75g3oz Granulated Sugar
1 Bay Leaf
1 Garlic Clove
1 Onion, chopped
1 Red Capsicum (sweet Pepper) deseeded and chopped
A few sprigs of dill
1. Prepare the jars (see
2. Bring a large pan of
water to the boil, add the beans and boil for 1 minute. Drain well and dry on
3. Place the pickling
spice and peppercorns onto a piece of muslin,
tie up into a bag with a piece of string. Place in a large saucepan
together with the vinegar, sugar, bay leaf and garlic.
4. Cook the mixture over
a low heat, stirring, until the sugar has dissolved then bring to the boil,
reduce the heat and simmer for 10 minutes. Remove the muslin bag, bay leaf
and garlic clove. Leave to cool.
5. In a bowl, mix
together the onion and Capsicum.
6. Pack the beans into
the warm jars so that they are upright then spoon in the onion and capsicum
mixture to within 2.5cm/1 inch of
the top of the jars. Add 2 sprigs of dill to each jar, and pour over the hot
vinegar mixture (see notes below).
7. Cover, seal and label
(see notes below).
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
alcohol etc., to within 1cm/ ½ inch of the top, making sure the
vegetables are completely covered with the liquid. Whilst still hot, cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
Storage – Store
in a cool dark place for 2-3 weeks before consuming.