Spiced Pickled Runner Beans


 

Ingredients: 900g runner beans (trimmed and sliced) 700g onions, chopped 850ml malt vinegar 40g cornflour 1 tbsp mustard powder 1 tbsp turmeric 225g soft brown sugar 450g demerara sugar 6 x 450g sterilised jars Method: 1. Put chopped onions into saucepan with 275ml of the vinegar. Simmer gently for about 20 minutes until onions are soft. 2. Cook sliced beans in boiling salted water for 5 mins, then strain and add to the onions. 3. Mix the cornflour, mustard, turmeric and a little of the remaining vinegar to make a smooth paste and add to the onion mixture. 4. Pour in the rest of the vinegar and simmer everything together for 10 mins. 5. Stir in both sugars until dissolved and simmer for a further 15 mins. 6. Pour into jars, seal and keep for a least a month before eating.


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