One of the best things about folk clubs is you never quite know what you might pick up during a rousing chorus of John Barley Corn or a top tapping session of Winster Gallop. Granted it might be ‘flu or a dose of the trots or it could be a super recipe for pickled runner beans which is what I came back with from a recent visit to one of our local clubs.
Thanks to Shelagh Bentham of Shepshed storytelling club our huge glut of runner beans are now going into jars instead of turning out in force at every evening meal for the past month!
What You Need …
1kg of runner beans
300ml cider or white wine vinegar
300g granulated sugar
1 tsp ground allspice
1 tsp coarsely ground black pepper (as you can see I used whole peppercorns)
What You Do …
Trim the ends off the runner beans and string if a bit old.
Cut the beans into lengths.
Bring a pan of lightly salted water to the boil. Add the beans and cook until tender (about 5-8 minutes)
Meanwhile put all the other ingredients in a pan and stir over a low heat until the sugar dissolves. Then boil for couple of minutes.
Drain the beans, add immediately to the spiced vinegar and simmer for 4-5 minutes.
Strain the vinegar mixture into a small saucepan. Pack the beans upright into warm, sterilised jars.
Return the spiced vinegar to the boil then pour over the tightly packed beans. Cap immediately with vinegar proof lids.
Store in a cool, dark place and leave for at least 2 weeks to allow the pickle to mature.