Runner beans are one of those crops that keep giving, and when the freezer is full, the chutney is made, and the neighbours have all had enough this is a fantastic pickle to make, and is great served alongside a plate of cheese and ham at Christmas.
- About 1Kg of young runner beans – enough to fill 2 big jars (large jars that you get pickled onions in are ideal)
- Cider vinegar – enough to cover (usually about 300ml – or 1 small bottle will be enough)
- 250g granulated sugar
- Small knob of ginger for each jar (about 1cm chunk) – bashed
- Sprig of mint for each jar
- (although you could experiment with the herbs and spices you use… I think the original recipe I saw used some juniper berries)
- Trim the beans and cut the ends off – you should pick these young so there should be no need to ‘de-string’ them.
- Cut them all to length so that they fit in your jars comfortably (with plenty of room at the top to cover with vinegar.
- Bring a pan of lightly salted water to the boil and boil the beans until tender – about 5-8 minutes should do it.
- Meanwhile heat the cider vinegar and sugar in a pan until the sugar has dissolved.
- Put the bashed ginger and a sprig of mint in each jar.
- When the beans are done, strain them then add to the jar (in an upright potition).
- Then pour the still warm vinegar into the jars to cover the beans.
- Seal and leave for a couple of weeks before using.