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Schnippel beans are finely sliced (snipped) and sour pickled beans. In times before freezing and cooking, the green pods - like sauerkraut - were preserved for the whole year. And even today, sour snippet beans are still popular, as they remind us of grandmother's kitchen.
Busch and runner beans can be processed particularly well to sour snippet beans. These are cleaned and cut diagonally into two to three centimeters long pieces so that the vegetable juice can escape from the cut surfaces. Mixed with salt, they are stored dark and airtight, so that the lactic acid bacteria in the vegetables ferment and preserve the beans. The addition of whey supports the fermentation process.
Sour Schnippel beans are a tasty accompaniment to savory dishes like Kassler. But they also taste great in stews of bacon and sausages. Briefly water the beans before use. Important: Although acids can destroy the contained poison phasin, but lactic acids do not have enough acidity. Pickled beans must therefore also be heated before consumption.
Step by step: add beans sour
To Schnippelbohnen primarily early harvested, solid beans are processed
Ingredients for 8 glasses of 200 to 300 milliliters:
- 1 kg bush beans
- 1/2 garlic bulb
- 6 tablespoons of mustard seeds
- ½ tsp peppercorns
- 20 g of sea salt
- 1 liter of water
- 250 ml natural whey
- maybe 1 branch of savory
- Wash and clean freshly picked beans. To do this, peel off the pods, with some older varieties you should also remove the hard threads on the back and abdominal sutures. Then cut either with a knife or a bean cutter diagonally in two to three centimeters long pieces.
- Peel the garlic cloves and cut into small pieces, bring to the boil with mustard seeds, salt and water and leave to cool. Add whey.
- Fill the peas beans into sterilized preserving jars and pour in the liquid. If this is insufficient, top up with boiled and cooled water. If you like, you can put some savory in the bottom of the glass. Never put fresh herbs on top as they are moldy. Close the glasses tightly. Important: There should be no oxygen left. Use only jars of preserving gum. During fermentation, gases are produced which can blow glasses with a screw cap if necessary.
- Allow glasses to ferment in a warm place (20 to 24 degrees Celsius) for five to ten days. Darken the glasses by placing a dishcloth over them or placing them in a cupboard.
- Then let the glasses continue for 14 days in a dark place at about 15 degrees Celsius.
- After four to six weeks, put the sour snipping beans a bit cooler (zero to ten degrees Celsius).
- After six weeks, the fermentation time is completed. Then you can enjoy the Schnippel beans directly or store them for up to a year in a cool place. You should definitely keep your opened glasses in the refrigerator.