Place all the ingredients (apart from the beans) in a pan and simmer on a low heat until the sugar and salt have dissolved.
Remove from the heat and leave to cool.
Place the beans in a 1l sterilised jar and pour the cooled pickling liquid over the top of the beans.
Place a circle of greaseproof paper on top of the beans to make sure they are fully submerged.
Leave the beans to pickle for at least 2 weeks.
