Pickled French Beans is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving French beans by brining and then boiling in spiced vinegar before storing in jars. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled French Beans.
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This is a classic recipe for a Victorian version of Pickled French Beans that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEANS, FRENCH, PICKLED.—Lay them in salt and water for nine days, then add a little vinegar, and boil them in the liquor; when they become green, drain, wipe dry, and put them into jars. Boil some vinegar, ginger, mace, cloves, pepper, and mustard-seed, all bruised, and wile hot pour it over the beans. Cover close when cold.
Prepare the beans, place in a bowl then pour over salted water (200g salt per 1l water). Cover with clingfilm and set aside for nine days. Pour the beans and the salt water in a pan, add 100ml vinegar then bring to a boil. Continue cooking until the beans become bright green (about 10 minutes) then drain and pack into jars.
Lightly crush the ginger, cloves, black peppercorns and mustard seeds in a mortar. Add to a pan with the vinegar and mace then bring to a boil. Take off the heat and pour over the beans. Secure the jars with vinegar-proof lids and set aside to cool. Store for 2 weeks to mature before use.
