| Archive for Downsizer For an ethical approach to consumption |
| VM |
green bean chutney or similar?Did someone mention a green bean chutney or pickle recently? Or have I just imagined it because I have a pile of them to deal with?I had a quick check in recipe database but couldn't find anything. |
| Green Rosie |
I think that might have been me - I'll post it up later if that's OK - I MUST go and pick my beans now ....... |
| gil |
There was also mention of a runner bean chutney somewhere - I'm sure that would work for green / string / french beans |
| VM |
Yes, please re: posting it up.
Thanks |
| bernie-woman |
This is the one I have used in the past - I mess with some of the ingredients and chuck all sorts of spices in it but it tastes nice
There ares some other ideas and recipes here |
| VM |
Thank you for links. I see that a couple of recipes involve cooking the beans first - unfortunately I have already chopped them up and left them with vinegar, spices and sugar overnight - so hope it works.
But I see from link that the one where you substitute them for some courgettes means cooking everything together - so let's hope it works. Also putting in lots of green peppers, which we have a fine crop of. I'll tell you all if it comes out alright. |
| Green Rosie |
Runner Bean PickleThis is my recipe - sorry it has taken a while - blame broken diggers and too many unexpected visitors!Runner Bean Pickle Makes 2 x 450g jars 1Kg young runner beans salt 300mls cider or white wine vinegar 100mls water 300g sugar 1tsp ground allspice 1tsp coarsly ground black pepper 6 juniper berries (optional) 1. Trim, string (if necessary) and slice the beans 2. Boil in lightly salted water 'til cooked - 5-8mins 3. Meanwhile make the vinegar - Mix the remaining ingredients in a pan and heat gently to dissolve the sugar 4. Boil for a couple of minutes 5. Drain the cooked beans, add to the vinegar and simmer for 4- 5 mins 6. Strain off the vinegar and pack the beans into warm sterilised jars 7. Bring the vinegar to the boil and pour into the jars to cover the beans. 8. Cap with vinegar-proof lids and allow to mature for 2 weeks. Will keep for 12 months. |
| VM |
Thank you! I've made them into chutney now, with green peppers and courgettes - tastes better than I feared it might.
I think there'll be some more beans along any day now though... |