Pickled Runner Beans

Makes about 4lb.(2kg)



  1. String the beans and slice diagonally into three quarter inch (2cm.) pieces
  2. Peel and slice the onions
  3. Pour one pint (600ml.) of the vinegar into a pan, add the runner beans and onions, then cover and simmer for about 15 minutes or until tender
  4. Blend the corn flour, turmeric and mustard into a paste with a little of the remaining vinegar
  5. Add to the pan with the sugar and remaining vinegar
  6. Bring to the boil then reduce heat and simmer gently for 10 minutes, stirring occasionally
  7. Spoon into warmed jars and allow to cool before covering with vinegar proof lids



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