Pickled green beans

Enjoy these pickled beans in the same way as you’d eat gherkins. If you love the distinctive flavour of pickled gherkins, you could even add a few sprigs of fresh dill to the pickling liquid just before you bottle the beans. Makes 4 jars of 300ml each Preparation time 30 minutes plus overnight marinating time Cooking time 10 minutes

YOU NEED

• 140g coarse sea salt

• 1kg green beans, tips removed FOR THE PICKLING LIQUID

• 1 tablespoon (15ml) whole black peppercorns

• 1 tablespoon (15ml) whole coriander seeds

• 1 tablespoon (15ml) whole yellow mustard seeds

• 10 whole cloves

• 1 teaspoon (5ml) dried chilli flakes (optional)

• 2 bay leaves

• 3 cups (750ml) white-wine vinegar

• 100g white sugar

• ½ red onion, finely chopped

THIS IS HOW

Place the coarse sea salt in a large mixing bowl. Add 300ml boiling water and stir it until the salt has dissolved. Stir in 1,2ℓ icecold water and then place the prepared green beans in the cold saline solution. Cover the bowl with clingfilm and allow the beans to soak overnight. After 12 hours, drain the beans in a colander and rinse them under cold running water. Divide the beans between 3-4 sterilised glass jars with lids that seal tightly.

Make the pickling liquid Toast the peppercorns, coriander, mustard and cloves in a dry medium-sized saucepan until fragrant. Add the chilli flakes, bay leaves, vinegar, sugar and red onion, and heat the mixture to boiling point.

Divide the pickling liquid between the jars and seal them immediately. Place the jars in the fridge as soon as they ‘ve cooled down completely. The beans will be ready to eat after two weeks. Serve them as part of a cheeseboard or on a sandwich with cold cuts and mustard. >