3 Quick Pickles

Ohjeet

SPICY GREEN BEANS

In a large bowl, combine trimmed beans and some chopped chilli. In a saucepan, bring a cup of white wine vinegar, a cup of water, 2 tsps sugar, 2 tsps salt and 2 tsps pickling spice to the boil. Cook until sugar and salt have dissolved. Pour over the beans and leave to stand for 2 hours.

PICKLED SPRING ONIONS

Simmer spring onions in a pan along with vinegar, mustard seeds, black peppercorns and a couple of slices of ginger. Pour into a sterilised jar, seal and leave to cool before refrigerating - these will last for a few days.

PICKLED RADISH

Combine finely sliced radishes with 2 tbsps red wine vinegar, 2 tbsps caster sugar and 2 tbsps apple cider vinegar in a bowl. Stir in a pinch of salt and some cracked black pepper. Leave to marinate for 15 minutes, then serve or store.