Pickled giant beans - Great meze dish!

Easy recipe to follow and a delicious idea to enjoy the giant beans in a much different way than the classic recipes. Giant beans can also get into a jar to enjoy them as a meze along with some Retsina wine and along with other appetizer dishes

Recipe from "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 1 large jar or more smaller ones):
500gr.of giant beans, already boiled but not overcooked
2 tbsp of mustard
2 tea-cups of cold water
2 tea-cups of malt vinegar
1 tea-cup of granulated sugar
1 tbsp of salt
1 tbsp of fennel seeds
6 whole cloves
1 large yellow onion, finely chopped

Method:
Put the boiled beans in a sterilised jar (or divide in smaller jars).

In a saucepan mix the mustard with the vinegar. Add the rest of the ingredients and leave on medium heat to come to the boil.

Simmer for 10 minutes and then take the saucepan off the heat. Leave aside to cool down for a few minutes.

Empty the mixture into the jar and seal with the lid.

Put the jar in the fridge and allow at least 3 days to mature before you serve. They can stay in the fridge for up to 3 months.