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Runner Bean Pickle

Makes about 4lb.(2kg)

Description/Notes:

An excellent way of preserving those runner beans that seem to come all at once

Ingredients:
  • 2.5 lbs.(about 1kg) runner beans
  • 1.5 pints (900ml) distilled vinegar
  • 1.5 lbs. (675g) onions
  • 10 oz. (275g) demerera sugar
  • 1 level tbsp. turmeric
  • 2 level tbsps. dry mustard powder
  • 2 level tbsps. cornflour
    Cooking Instructions:
    1. String the beans and slice diagonally into three quarter inch (2cm.) pieces
    2. Peel and slice the onions
    3. Pour one pint (600ml.) of the vinegar into a pan, add the runner beans and onions, then cover and simmer for about 15 minutes or until tender
    4. Blend the cornflour, turmeric and mustard into a paste with a little of the remaining vinegar
    5. Add to the pan with the sugar and remaining vinegar
    6. Bring to the boil then reduce heat and simmer gently for 10 minutes, stirring occasionally
    7. Spoon into warmed jars and allow to cool before covering with vinegar proof lids

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000