Preserve your green beans and assparagas tips with this zingy,
quick and easy recipe. These delicious pickles beans and asparagus
tips pair perfectly with terrine, pâté or salad. You can even swap
out the celery for them in your Bloody Mary!
300ml distilled vinegar
100ml white wine vinegar
2 tbsp cooking salt
2 tbsp white sugar
100g green beans washed and trimmed
100g baby asparagus spears washed and trimmed
1 garlic clove
Half a red chilli cut into thin strips
Half a green chilli cut into thin strips
Pour the distilled vinegar, white wine vinegar, 300ml water,
salt, and white sugar into a pan and bring to the boil. Stir to
dissolve the salt and sugar, set aside.
Blanche the washed and trimmed green beans and asparagus in
boiling water for a few minutes. Then, immediately plunge into cold
water and set aside.
Place the garlic clove and sliced chilli into a clean jar. Pack
the blanched green beans and asparagus in an upright position,
packed tightly together.
Pour the brine into the jar over the ingredients, leaving a
half inch gap from the top. Ensure the contents are covered. Tap
the jar lightly to remove any bubbles. Seal the jar tightly with a
Allow the filled jars to cool at room temperature, then store
in the fridge.
Label and date each jar.
Store the jars in the fridge. For maximum flavour, leave to
pickle for at least 3-4 days before use; the longer you leave, the
better the flavour!
Keep refrigerated and enjoy within two months.
This recipe will fill a 500ml jar. Increase the quantities for
more than one jar.
Pack in the vegetables tightly but without crushing, to ensure
they stay put but do not float to the top of the jar.
Using a 'clear' vinegar retains the colour of the brine,
especially when pickling vibrant green vegetables, although red
wine vinegar can be used for alternative flavour.
Blanching and refreshing green vegetables before pickling helps
retain their bright colour, although this isn't absolutely
When using whole vegetables like beans, allow a few extra days
for the pickling process before consuming for a better
Save used pasta jars and jam jars for your pickling. Ensure
they are thoroughly cleaned (sterilised in boiling water) before
To wash vegetables, allow them to soak in a bowl of cold water
with a teaspoon of salt, to remove dirt or bugs.
Great to add to salads, stir fry's or as a side for many
Between usage, be sure to tightly seal the jar to allow for the
pickling process to continue.
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