En-cas
Pickled Lupini Beans in Leftover Pickle Brine
12 h 10Pour 4Nutri-Score B€
B
12 h 10
12 h 10Pickled Lupini Beans in Leftover Pickle Brine
ce qu’il vous faut
Ingrédients
lupini beans (drained and rinsed)Épicerie300 g- leftover pickle brine (from a jar of pickles, with its spices)Épicerie300 ml
onion (cut into pieces)Fruits et légumes1 morceau
garlic (whole cloves, peeled)Fruits et légumes3 morceaux
jalapeño (sliced)Fruits et légumes1 morceau
mustard seeds (whole)Épices5 g
par portion
Nutrition
127kcal
- Glucides
- 11 g
- Protéines
- 12 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Saladier
jar
pas à pas
Préparation
- Étape 1
Prepare the aromatics
- Cut the onion and jalapeño into pieces.
- Peel the garlic cloves and keep them whole.
- Étape 2
Combine the beans and brine
- Put the lupini beans in a bowl with the onion, garlic, jalapeño and mustard seeds.
- Pour over the leftover pickle brine and mix well.
- Étape 3
Fill the jar
- Transfer everything into a jar, pressing the beans down so they are covered by the brine.
- Étape 4
Marinate overnight
- Let the jar sit in the fridge overnight so the flavours marinate.
- Taste and adjust with hot sauce if you like it spicier.