Boiled Fisole Salad

For the boiled green bean salad, wash the green bean, cut off the ends (at least the one end where the green bean was attached) and pull the strings if present (no longer necessary with most new varieties!) and then cut into pieces about 3 cm in size.

Boil the runner beans in salted water – but they should still have “bite”, and rinse them briefly in cold water. Peel the onions and cut them into thin (half) rings and immediately divide them among the twist-off jars (about 5 pieces – depending on the size). For the marinade, bring all ingredients (vinegar, water, salt, sugar) to a boil. Divide the still lukewarm string beans into the jars on top of the onions and “compact” the string beans by tapping them on the work surface and adding more. Cover completely with the hot marinade and finish with a layer of oil and screw shut immediately. The boiled down green bean salad will keep like this for at least 6 months if stored in a dark and cool place (doesn’t have to be the fridge!) and not eaten before!

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