Sunday, 6 October 2013
Pickled runner beans
I've frozen them, salted them, boiled them. Runner beans - we have an abundance of them and the supply keeps on coming. So, a couple of days ago I had a go at pickling them.
Top and tail them and slice off the bottom and top of the pods to get rid of the stringy bits. Then cut them into 10cm lengths and salt them overnight. Then rinse and put into pickling jars. Add a slightly sweetened pickling vinegar - I added ground mace, cloves and peppercorns to mine. Leave to pickle for a couple of weeks before starting to eat them.
For good measure, I used our own elderflower champagne vinegar to make the pickling vinegar.