Sumary of Pickle green beans and enjoy them long after summer – recipe:
- They are a prolific and well-adapted local crop, so help reduce industry waste and emissions by enjoying UK-grown beans in season and preserving them for the winter months ahead.To keep green beans fresh, store them whole (with their tops and tails intact) in a sealed, reusable container in the fridge for up to a week.
- Dilly beans are a crisp and piquant way to preserve them, and make a great condiment to any meal, cheeseboard or salad.Dilly beansThese are a classic, American-style “canned” bean that’s preserved in a vinegar-based brine and usually seasoned with dill, garlic and chilli.
- If possible, choose tall jars that will accommodate the full length of your beans (in his groundbreaking book The Art of Fermentation, Sandor Katz recommends 750ml jars because they are the perfect height to fit a whole bean, but any will do).You will need:Green beansCanning jars1 large pot with a canning rack or a cannerFor each jar you will need:1 peeled garlic clove1 stalk fresh dill½ dried red chilli pepper flakes (or 1 whole dried red chilli)½ tsp dill or celery seeds (optional)250ml vinegar (apple cider, white-wine, white distilled)1 tsp sea saltClean enough tall canning jars to store your beans.
- To each jar add the garlic clove, dill, chilli and optional dill or celery seeds.Pack the beans upright in the jars, leaving a 3cm gap at the top (I like to pickle beans whole, where possible, but if yours don’t fit upright, remove the very tops and cut them in half before packing).For each jar, boil 250ml each of vinegar and water and a teaspoon of salt in a large pan.