This dish is made by steeping fresh green beans in vinegar and garlic without any added sweetener. Served alongside cheese and olives at breakfast, it is a tangy, diabetic-friendly accompaniment.
Blanch the fresh beans in boiling water for five minutes, then transfer to cold water.
Pack the blanched beans into sterilised jars together with the garlic cloves.
Mix the vinegar, water and salt and bring to a boil.
Pour the hot brine into the jars, seal, and let sit at room temperature for twenty minutes.
Do not use the jars without sterilising them in boiling water first, or the pickle may spoil early.
If you want a sharper flavour, you can increase the vinegar ratio a little; keeping the salt the same is enough.
Admin DadaGastro · verified in test kitchenİlk kez kavanozları sterilize etmeden turşu kurmayı denedim, sadece 3 dakika kaynar suda durulayıp yeterli sandım. 2 gün sonra üzerinde küf oluştuğunu fark ettim ve hepsini çöpe atmak zorunda kaldım. Bu tecrübeden sonra sterilize etmeyi asla atlamıyorum.
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