Perhaps your new favorite bean dish:
Bring water, wine vinegar and mustard seeds to a boil. Season heartily with salt and sugar. set aside and cool.
Rinse beans thoroughly and drain. Using a sharp knife, chop stem end and flower end briefly and, if necessary, pull off strings. Remove skin from shallots and wash briefly.
Rinse the peppers.
Clean the preserving jars and rubber rings thoroughly, rinse with clear water and drain. Fill beans and one pepper into each jar at the beginning. Press a little firmly with your hands and add the shallots.
Pour the vinegar broth over the beans to 3 inches below the rim of the jar, covering the vegetables. Wipe the rims of the jar with a wet linen cloth. Place rubber rings and lids on top, seal with clamps.
Place the preserving jars in the grease pan filled with water on the bottom sliding rack of the electric stove. Later, set the heat of 175 degrees. When the liquid in the jars bubbles after 50 to 60 min, turn down to 150 degrees. From now on, sterilize the beans for 1 hour and rest for another half hour in the turned off kitchen stove.
Sterilizing in a gas oven is not recommended. Here it is better to sterilize in the canning pot on the kitchen stove.
Cool the pickled beans and keep them cooled and dark.
The pickled beans are a spicy addition to grilled steak
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