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Sweet and sour bean salad from a jar

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Ingredients for 1 servings:

  • 1,000 g beans (runner beans)
  • 250 g carrot(s)
  • 75 g onion(s)
  • 375 ml white wine vinegar
  • ¼ tsp salt
  • 375 g sugar
  • 125 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Simple and vegetarian

Clean and chop the beans, carrots, and onions. Transfer the vegetables to clean preserving jars or other twist-off jars. Bring the water, vinegar, sugar, and salt to a boil and pour over the vegetables in the jars. Fill to the brim and seal the jars. I sterilize the jars in a pressure cooker on the vegetable setting for 20 minutes. This also works in the oven at 175°C for about 70 minutes. Bean salad is always a hit as a salad or as a side dish to meat dishes, or at a cold buffet, and it keeps well thanks to the sterilization process.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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