By MANDY SINCLAIR
Beans should be firm, unblemished and smooth. Store refrigerated in a clip lock bag for up to 5 days.
What to do with glut
Blanch beans in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Pack into clip-lock bags and freeze for up to 6 weeks.
Pickled mixed beans
400g green beans, trimmed, blanched
400g yellow beans, trimmed, blanched
4 cups white vinegar
½ cup white sugar
4 garlic cloves, peeled
2 bay leaves
2 small red chillies, chopped
1 tsp black peppercorns
¼ cup olive oil
1. Stand beans upright in sterilized jars, packing tightly.
2. Place vinegar, sugar, garlic, bay leaves, chilli, peppercorns and 4 cups of water in a large saucepan. Bring to boil. Pour over beans to completely cover. Drizzle over a little oil and seal.
3. Turn jars upside down every 30 mins or so, until cool. Store in a cool, dark place for 8 weeks before using. Refrigerate once opened.
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