AuthorJan BouwerTangy and sweet pickled curried green beans, simmered with onions in a spiced vinegar sauce and bottled for later—perfect with braai, cold meats, or on a sandwich.
Cook the beans: Place the trimmed green beans, chopped onions, water, and salt in a large pot. Cook over medium heat for about 15–20 minutes until the beans are soft but still slightly firm. Do not pour off all the water if some remains.
Make the sauce: Mix the sugar, vinegar, curry powder, and turmeric in a separate bowl. Add this to the beans and onions in the pot.
Simmer: Bring the mixture to a boil and let it simmer gently for about 5 to 10 minutes so the flavors soak into the beans.
Thicken: Mix the cornstarch with a little cold water to form a smooth paste. Gradually stir it into the boiling beans. Let it simmer for another 2–3 minutes while stirring so the sauce becomes nice and thick and glossy.
Bottle: Spoon the hot curried beans immediately into sterilized glass bottles, fill them to the top, and screw the lids on tightly.
For the best flavor development, let the bottles stand for at least two days before opening. Delicious with a braai, alongside cold meats, or on a sandwich!
Ingredients
Directions
Cook the beans: Place the trimmed green beans, chopped onions, water, and salt in a large pot. Cook over medium heat for about 15–20 minutes until the beans are soft but still slightly firm. Do not pour off all the water if some remains.
Make the sauce: Mix the sugar, vinegar, curry powder, and turmeric in a separate bowl. Add this to the beans and onions in the pot.
Simmer: Bring the mixture to a boil and let it simmer gently for about 5 to 10 minutes so the flavors soak into the beans.
Thicken: Mix the cornstarch with a little cold water to form a smooth paste. Gradually stir it into the boiling beans. Let it simmer for another 2–3 minutes while stirring so the sauce becomes nice and thick and glossy.
Bottle: Spoon the hot curried beans immediately into sterilized glass bottles, fill them to the top, and screw the lids on tightly.
For the best flavor development, let the bottles stand for at least two days before opening. Delicious with a braai, alongside cold meats, or on a sandwich!
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