Runner Bean Recipe.
 

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 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

in article , Bez at
wrote on 12/9/04 5:25 AM:

> 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.
>
>
Thanks for posting this, I will try it next year when growing runner beans.
Ellen
--

Hi,

We over here in the uk put the pickle into jars with a tight lid. It
can be eaten straight away or it will last in the pantry or cupboard for a
few months. Hope this helps. If not come back to me. Bez




"The Joneses" > wrote in message
...
> 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
>
>
>