Quick Pickled Chilli & Garlic Beans
Published 10th May, 2021
Cuisine: Australian Serves: 4
Preparation: 30 Mins Cooking: 10 Mins
Ingredients
- 400g green beans
- 2 cloves garlic, sliced
- 4 tbsp white sugar
- 2 tbsp sea salt
- 2 cups apple cider vinegar
- 1 cup water
- 2 tbsp coriander seeds
- 2 tsp chilli flakes
- Fresh dill fronds
Method
- Choose two jars that are fairly tall for the beans, wash the jars well and sterilise with boiling water, set aside to dry while you prepare the beans.
- Remove the stalks from the beans and steam over boiling water until just cooked. Remove from the steamer and plunge into iced water to cool. Once cooled, drain very well.
- Place the apple cider vinegar, water, sugar and sea salt into a bowl, whisk all ingredients together until the sugar and salt have dissolved.
- Place the beans standing upright into the jars (packed tightly). Add the sliced garlic, dill fronds, coriander seeds and chilli flakes to the jars. Pour over the vinegar mixture, filling the jars to the top so that all of the beans are covered. Allow to sit at room temperature for one hour, then place in the fridge until required.
Cook’s Tip
- Pickled beans are delicious served in toasted sandwiches, burgers, on a cheese platter or with a charcuterie board.
- Allow 12 hours to pickle before eating.
- These beans will keep for up to two weeks in the fridge.