Rinse the beans, drain them, cut out the ends and the threads.
Rinse the beans in 500 ml of boiling salted water for about 5 minutes, then immediately cool them in tap water and drain them properly. In the meantime, rinse and dry the lemon skin and boil it in vinegar with sugar and cloves until the sugar is dissolved. Pour the broth through a sieve on the beans, cover and let everything stand for one night.
The next day, boil the beans with the liquid, take them out and put them (vertically) into glasses. Boil the broth on the stove for another 10 minutes, then pour boiling hot on the beans until they are covered. Close the jars airtight with screw caps.
The beans taste good after a few weeks, but ditto after months. They can be served cooled as a side dish like a leaf salad or heated again as greens.
Makes about 2 glasses of 450 ml.
Our tip: There are many different types of beans – try a new one!
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