GREEN BEANS IN BRINE
- 1 kg fresh green beans
- 40 ml brown grape vinegar
- 10 ml salt
Wash the green beans, top and tail and cut into 1.5 cm pieces.
Put the beans in a large heavy bottom saucepan and add just enough water to cover.
Add the vinegar and salt and boil for ± 20 – 30 minutes, beans should be cooked, but still crispy.
Fill sterilized jars with the hot beans and fill the jars to the top with the brine.
Store in a cool place.
Notes:
Drain the brine from the beans before use.
Excellent in 3 bean salad, in stews or cook as a side dish of green beans as you usually do.
Recipe and photo: Amanda Conradie
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