Bez wrote:

> Hi,
>
> Here is the recipe for runner bean pickle.
>
> Ingredients.
>
> Two and a half pounds of runners.
> One and half pints distilled vinegar.
> One and half pounds onions.
> 10oz demerara sugar.
> One level tablespoon turmeric.
> Two level tablespoons mustard dry.
> Two level tablespoons cornflour.
>
> Method.
>
> String beans and slice diagonally into three quarter inch .
> Peel slice onions
> Pour one pint of vinegar into a pan, add onions and runners, then cover
> with a lid and simmer for fifteen minutes until tender.
> Blend cornflour, turmeric and mustard into a paste with a little of the
> remaining vinegar. Add to the pan with the sugar and remaining vinegar.
> Bring to the boil then reduce the heat and simmer gently for ten
> minutes stirring ocassionally.
> Spoon into warm jars and allow to cool before covering.
> Enjoy.

Bez - is this generally "canned" or for preserving or do y'all keep it in the
fridge?
Edrena