Quick pickled green beans

1. Wash the green beans. Prepare a jar large enough to fit them vertically and that also has room for the pickling liquid to completely cover them.

2. Place the green beans into the jar and add the thyme, garlic and red pepper flakes.

3. In a medium saucepan bring 250ml water, the vinegar, sugar and 1½ tsp sea salt flakes to the boil. Once boiling and the sugar and salt have dissolved, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.

4. Let the jar cool for 2 hours on a board until it reaches room temperature. Place the cooled jar into the fridge and let the green beans pickle for at least three hours, but preferably for 24 hours, before serving. Once opened use immediately – delicious with roast chicken or salmon.