Garlic pickled green beans

We’ve found pickled green beans to be the ultimate companion to a decadent cheese platter. The refreshing and slightly crunchy texture beautifully complements the creaminess of the cheese. We always make a few jars of garlic pickled green beans at a time so that we can enjoy them through the cooler months, too. The best part about growing and eating beans is that the more you pick, the more they fruit!

Makes 500 g (1 lb 2 oz)

Use

500 g (1 lb 2 oz) green beans

3 garlic cloves

4 dill sprigs

1 teaspoon fennel seeds

1½ tablespoons salt

¼ cup (90 g/3¼ oz) honey

1 cup (250 ml/9 fl oz) water

½ cup (125 ml/4 fl oz) apple cider vinegar

Do

1	Place the beans, garlic, dill and fennel seeds into a sterilised jar.
2.	Combine the salt, honey, water and vinegar in a medium saucepan. Bring to a simmer over medium heat, stirring until the honey has dissolved. Pour the hot mixture over the beans in the jar.
3	Let the jar stand at room temperature for 1 hour. Place the lid on the jar and store the jar in the fridge for up to 3 weeks.
4	The pickled beans will be ready to eat after they have been in the fridge for 24 hours.

Oh and we often add cloves or replace the dill with fennel flowers for a more robust flavour.