Ingredients
- 1L capacity jar with lid
- 300g runner beans (I used purple)
- 1 clove garlic
- 2-3 sprigs fennel
- 1 tsp yellow mustard seeds
- 1 tsp chilli flakes
- 2 capsicum
- 1 ½ cups white wine vinegar
- 1 1/3 cups water
- 20g sea salt
Pickled Purple Beans
Method
- Wash the beans and pack them tightly into the jar
- Chop the capsicum, remove the seeds and chop in to pieces
- Place the pieces of capsicum in the jar
- Push the fennel sprigs in to the jar
- Sprinkle over the mustard seeds and chilli flakes
- In a pot bring the vinegar and water to the boil with the sea salt and garlic clove
- Pour the hot vinegar mix over the vegetables until covered
- Seal the jar and allow to cool
- Keep in the fridge for up to a month
- Allow the vegetables to marinate in the brine for about 4 days before eating
Comments
*the purple beans lose some of their colour when they are heated but they are super delicious
