Snack
Pickled Lupini Beans in Leftover Pickle Brine
12 h 10 minServes 4Nutri-Score B€
B
12 h 10 min
12 h 10 minPickled Lupini Beans in Leftover Pickle Brine
what you need
Ingredients
lupini beans (drained and rinsed)Pantry300 g- leftover pickle brine (from a jar of pickles, with its spices)Pantry300 ml
onion (cut into pieces)Produce1 piece
garlic (whole cloves, peeled)Produce3 pieces
jalapeño (sliced)Produce1 piece
mustard seeds (whole)Spices5 g
per serving
Nutrition
127kcal
- Carbs
- 11 g
- Proteins
- 12 g
- Fat
- 4 g
what you’ll use
Tools
Mixing bowl
jar
step by step
Method
- Step 1
Prepare the aromatics
- Cut the onion and jalapeño into pieces.
- Peel the garlic cloves and keep them whole.
- Step 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.
- Step 3
Fill the jar
- Transfer everything into a jar, pressing the beans down so they are covered by the brine.
- Step 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.