Sweet-and-sour Beans with Pink Peppercorns

Sweet-and-sour pickled beans with a touch of pink peppercorns - a taste sensation! When stored cool, the beans can be kept for up to five months. Recipe by Carmen Baumann, The Good Mood

05/03/2026

Ingredients

Ingredients for 4 portions

Base

600 g fresh runner beans

500 ml apple cider vinegar (5% acidity)

500 ml water

60-100 g palm sugar

1,5 teaspoon salt

2-3 bay leaves

2 garlic cloves, sliced

1 red onion, chopped

Directly into the Jar

1-2 teaspoon pink peppercorns

1-2 teaspoon black pepper

2-3 tablespoon cherries

3-4 bay leaves

Preparation

Wash the beans and trim off the stem ends.

Blanch the beans for 3 minutes in salted boiling water. Then drain the water and rinse the beans with cold water to stop the cooking process.

For the sweet-and-sour brine, whisk together water, vinegar, sugar, salt, onion, garlic, and bay leaves and simmer for 10 minutes.

Place the pink peppercorns, black pepper, and bay leaves into the jars.

Pack the blanched beans into the jars as tightly as possible.

Pour the boiling brine into the jars and close the lids tightly.

For storage, place the jars upright in a pot of water. The lids must be covered.

Heat the water and set a timer for 60 minutes once the water comes to a boil.

Let the jars cool in the pot.

10.

Then let rest for 3–4 days to allow the flavors to develop. The jars can be kept unopened for up to 5 months.

Bohnen Zwiebeln Black Pepper Grains Preserves

For this recipe, you will need

Gewürze - Schwarze Pfefferkörner - gebana

Black Pepper Grains

EUR 7 100 g

EUR 4.83 / 69 g

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