As the photo in my last blog post hopefully illustrated, I got rather a lot of runner beans off my plants this year. The vast majority were picked and eaten in the summer but I still ended up with lots and lots last weekend of the, frankly, much tougher variety! Far too tough to eat! So, after scouring cookbooks, the internet - and my cupboards - I made some relish. I have no idea how good it is as you're supposed to leave it for a month before tasting but here goes...
Spiced Pickled Runner Beans- makes around 6 half litre jars
900g runner beans, trimmed and sliced
700g onions, chopped
850ml malt vinegar
1 heaped tablespoon of mustard powder (English)
1 rounded tablespoon of turmeric
225g soft brown sugar
450g demerara sugar
1. Put chopped onions into a large saucepan with 275ml of the vinegar. Bring to a simmer and then continue to simmer gently for 20 minutes. Meanwhile, cook the sliced runner beans for 5 minutes in boiling salted water, strain, then add to onions.
2. In a small bowl, mix cornflour, mustard and turmeric with a little of the remaining vinegar - enough to make a smooth paste - then add the mixture to the onions and runner beans. Pour in the rest of the vinegar and simmer the whole lot for 10 minutes.
3. Then, stir in the sugars until they're dissolved and continue to simmer for another 15 minutes. Pot into warm, sterilised jars (I sterilised mine in the dishwasher but you can sterilise by washing in warm soapy water and then drying out in a low/medium over for 5 minutes). Seal and label when cold and keep for at least 1 month before serving.
As I said, I've no idea what this will taste like but it did smell a little like picallili while I was making it so I'm hopeful (as I'm quite partial to a spot of picallili).