Even canned beans are always a treat. As a rule, the beans are not seasoned very well when they are canned, except with a little salt. An interesting variation here is canning the green pods sweet and sour. They are then suitable as a tasty side dish or for a bean salad.
Sweet and sour pickled beans are not cooked
Prepare sweet and sour beans
If you want to prepare sweet and sour beans, you don't have to boil them down. Instead, the beans are pickled in a broth, similar to gherkins. To do this, you will need (for about a pound of beans):
- 500ml vinegar of your choice
- 500ml of water
- 200 grams of sugar
- 2 tbsp salt
- 2 tsp mustard seeds
- a few peppercorns
- 3 or 4 allspice corns
- 2 bay leaves
Depending on your taste, you can also add an onion and/or a carrot with the beans.
Prepare sterilized screw-top jars.
- Wash the beans and remove the top, stalk and any threads. If other vegetables are also to be processed, these are also cleaned and, if necessary, chopped up.
- Now prepare the broth and bring vinegar, water with salt and all other spices to a boil in a saucepan.
- Meanwhile, blanch the vegetables in salted water for about five minutes, then rinse in cold water, ideally in ice water.
- Place the beans in the jars and add the other vegetables as well. Everything should be nice and close together.
- Pour the boiling broth over the vegetables. Fill the glasses so that no more beans look out.
- Immediately close the jars and turn them upside down for at least 5 minutes. This creates a vacuum and bacteria or mold don't stand a chance.
Use sweet and sour beans
After two to three weeks, the beans are so mature that they can be tasted. Use the beans like mixed pickles or make a salad. Because the beans already have some acidity, you'll need less vinegar for the dressing.
Once a bean jar is opened, it will keep in the fridge for three to four days, provided the beans are always covered with the liquid.
Decorated with a cloth or a bow, jars of sweet and sour beans are a nice souvenir from the kitchen.