Pickled beans with leeks

Pickled beans with leeks

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
500g green beans, trimmed and cut into even lengths
500g yellow beans, trimmed and cut into even lengths
2 leeks, trimmed and thickly sliced
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
115g caster sugar
1 litre white-wine vinegar
1 litre water

Method

  1. Blanch the green beans in a large saucepan of boiling water for 2 minutes, then drain, rinse under cold water and drain again. Repeat with the yellow beans and then with the leek.
  2. Layer the green beans, yellow beans and leek in warm sterilised jars, packing in tightly.
  3. Combine the bay leaves, peppercorns, mustard seeds, sugar, vinegar and water in a large saucepan and bring to the boil, stirring until the sugar dissolves. Pour over the vegetables, making sure they are covered. Seal the jars immediately.
  4. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • This combination of pickled beans and leeks is delicious in salads (rinsed first if desired) or added to soups or casseroles. The same pickling solution and process can be used for other vegetables – try corn, asparagus, peas or zucchini.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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