Runner Bean Pickle

1. 1

   Start by trimming the ends off the runner beans.

2. 2

   If the beans are young and tender, there should be no need to string them.

3. 3

   Cut the beans into lengths about 1/4 inch less than the height of the jar you are using.

4. 4

   Bring a pan of lightly salted water to a boil.

5. 5

   Add the beans and cook until tender; this should take 5 to 8 minutes.

6. 6

   Meanwhile, put the vinegar, sugar, 7 tablespoons of water, the allspice, ground pepper, and juniper berries, if using, into a pan over low heat, stirring until the sugar has dissolved.

7. 7

   Bring to a boil and boil for a couple of minutes.

8. 8

   Drain the runner beans, immediately add them to the spiced vinegar, and simmer for 4 to 5 minutes.

9. 9

   Strain the vinegar mixture into a small saucepan.

10. 10

    Pack the beans, upright, into warm, sterilized jars (see p. 21); kitchen tongs and a knife are useful for doing this.

11. 11

    Return the spiced vinegar to a boil, then pour it over tightly packed beans.

12. 12

    Cap immediately with vinegar-proof lids (see p. 22).

13. 13

    Store in a cool, dark place for several weeks to allow the pickle to mature.

14. 14

    Use within 1 year.

* Per serving · 4 servings · Values may vary.

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