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Vegetables / Pickled in vinegar

Pickled green beans with horseradish and lemon

Green beans pickled with chilli, horseradish and lemon, from Hege Marie Köster’s recipe in essen & trinken magazine.

Recipe author: Hege Marie Köster · essen & trinken

Time
30 minutes prep + 90 minutes cooking + 2 weeks maturing
Makes
3 × 1.2-litre jars
Season and ingredients
Fresh green beans
Method
Vinegar pickling and cooking in a water bath
Jump to the instructions ↓Ingredients and their stories ↓Download printable PDF
Pickled green beans with horseradish and lemon · Serving suggestion
Serving suggestion

Storage

Fermentarnia recommends refrigerating the jars once cool. Keep refrigerated after opening.

Instructions

Download printable PDF

Recipe card to download and print

0 / 5 steps completed

  1. Prepare the vegetables

    Wash and trim the beans. Halve the chillies lengthways. Peel the horseradish and cut into slices.

  2. Make the pickling liquid

    Bring the vinegar, water, salt and peppercorns to the boil.

  3. Pack the jars

    Pack the beans, chillies, horseradish and lemon peel tightly into scalded jars, leaving 1 cm between the beans and the rim. Pour in the hot pickling liquid and close the jars.

  4. Cook in a water bath

    Stand the jars in boiling water that reaches just below their rims. Keep at a gentle boil for 90 minutes. Carefully remove the jars and leave to cool on a rack.

  5. Leave to mature

    Allow the flavour to develop before serving. The author recommends waiting 2 weeks. Fermentarnia recommends keeping the jars in the fridge during this time.

Tips

Notes from Fermentarnia

The source gives no storage temperature. Fermentarnia recommends refrigerating the jars once cool.

Keep the vinegar quantity and the full 90-minute cooking time. Pouring over hot liquid does not replace cooking. Green beans must not be eaten raw.

How to serve

Serve alongside meat or with a Bloody Mary.

Ingredients / history / science

Discover the ingredients and their stories

What goes into the jar? Where does the flavour come from? Open a topic and explore its sources.

About the ingredientsOne species, different harvests

We eat both the young pods and mature seeds of the common bean. Kew lists green, yellow, red and purple pods, as well as seeds in many colours. Green beans are the young fruit; dried beans reach the kitchen at a later stage of maturity. They are two uses of the same species.

History on a plateBeans from two regions of the Americas

The common bean, Phaseolus vulgaris, comes from Central and South America. Kew describes its independent domestication in Mexico and Guatemala, and in Peru. The same species provides both young green bean pods and mature bean seeds.

A closer lookHeat and vinegar have different roles

Green beans contain lectins, proteins whose activity is reduced by sufficient heating. Vinegar gives the pickling liquid its acidity, but acidifying the beans does not replace cooking them. This recipe therefore includes heat treatment as well as a vinegar marinade.

Recipe sources

This recipe is based on the sources listed above.

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