Beans, beans, everywhere beans. My freezer is chockers with beans (and broccoli and leeks). I mixed some alpaca poo into my soil before I planted the bean seeds and they have grown like the bean stalk in the well known children’s tale. Obviously, they love it. Last year, I got a few miserable feeds and this year I would have picked pretty close to 20 kilograms. Here’s to the alpaca poo! Thanks, Sue and Matt.
The other day when I was feeling overwhelmed with number of beans in the house, I decided to preserve some. I went searching through my cookbooks for a recipe. I decided on this one and I am glad I did. It is from an old Family Circle book, Jams, Pickles & Chutneys.
The recipe is described as a relish but, as you can see from the photos and determine from the ingredients, it is more like a sweet pickle. The pickle is great with cheese and cold meats. We have already eaten two jars. It tastes great and is so easy to make. I would make another batch if not for the fact that my pantry is already overflowing with preserves.
These pickles taste so good they are worth making even if you have to buy the beans.
The recipe made 8 x 200 mil jars.
- 1kg green beans
- 3 onions
- 6¼ cups malt vinegar
- 1½ cups sugar
- 1 tbs* salt
- ½ tsp pepper
- 1 tbs* plain flour
- 1 tbs* dry mustard
- 1 tsp turmeric
- ¼ cup malt vinegar, extra
*These are 20 mil tablespoons.
- Top and tail the beans and slice them into bite size pieces.
- Peel and thinly slice the onion (Use a mandolin, if you have one).
- Combine the vinegar, sugar, salt and pepper in a large saucepan.
- Bring to the boil, stirring until the sugar has dissolved.
- Add the beans and sliced onions. Return to the boil and simmer, uncovered, until the beans are tender and the onions are transparent.
- Blend the flour, mustard and turmeric with the extra vinegar. Add to the saucepan and stir over the heat until the mixture boils.
- Simmer for 5 minutes.
- Spoon the mixture into warm, sterilised jars and seal.
Refrigerate after opening.
Very nice indeed.