Sweet Pickled Green Beans     Veg   CD    ACC

Vegetarian  Vegetable  Cold  Accompaniment  Pickles Preserve  Preserves  Preserving

Ingredients

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

Instructions

1. Prepare the jars (see notes below)

2. Bring a large pan of water to the boil, add the beans and boil for 1 minute. Drain well and dry on kitchen paper.

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).

Notes:    see also General preparations

Jars - Use 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.

Filling the jars –  Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  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.

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