Pickled runner beans

Seeing as how you and your Dad don't like these, I'm running out of other options. They're edible in two weeks...fingers crossed.

Will allegedly keep for 12 months.

You'll need:

500g runner beans, de-stringed, trimmed and sliced
250ml vinegar (I used pickling vinegar, but I suspect cider or white wine vinegar would be good too)
50ml water
150g sugar
1 teaspoon ground allspice
1 teaspoon coarsely ground black pepper

As ever, you'll need a couple of sterilised jam jars - I used a couple of old coffee jars.


Chuck the runner beans in a saucepan with some boiling, slightly salted water, and boil for 5-6 minutes, until they're cooked (try them and see!).

In a smaller pan, add the water, sugar, allspice and pepper to the vinegar. Heat gently until the sugar dissolves, and let bubble away for a couple of minutes.

Drain the cooked beans, and return to the pan. Pour the vinegar solution over the top, and then simmer for another 4-5 minutes.

Strain the runner beans (keeping the vinegar solution), pack into warm sterilised jars, and then top up with the vinegar.

Screw the lids on, label the jars, and leave at the back of the cupboard for a bit.