Piquant beans
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp For 4 jars (1/2 l capacity each):
- 1 kg broad beans
- 7-10 Tbsp Salt
- 500 g Wax beans
- 500 g Cutting beans
- 500 g French beans
- 1 collar Dill
- 2 TABLESPOONS Mustard seeds
- 150 ml Vinegar essence (25 %)
- 50 g Sugar
Directions
- 1
Peel the broad beans and blanch them in salted water for about 3 minutes. Remove, rinse with cold water and drain well
- 2
Break or cut the wax, sliced and broken beans into pieces about 5 cm long. Pluck off dill flags. Layer all beans, dill and mustard seeds in prepared glasses. Press on firmly. Fill up vinegar-essence with water to 1 3/4 litre. Add 1/2 teaspoonful each of salt and sugar and bring to the boil. Fill up beans with the brew to about 2 cm below the rim. Close glasses well. Fill the fat pan of the oven about 1 cm high with hot water. Place glasses on top so that they do not touch each other. Put them into the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1). After about 1 hour the liquid in the glasses starts to bubble. Sterilize for another 1 1/2 hours from this point. Remove and let the glasses cool down
- 3
Working time approx. 45 minutes
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