In previous posts we detailed how to freeze runner beans and how to salt runner beans. In this post we look at a third method of runner bean preservation: pickling.

How to Pickle Runner Beans

Equipment:

• Large saucepan or preserving pan
• 1.5 litre jar

Ingredients:

• 500g runner beans
• 2.5 pints distilled vinegar
• Spices for spice bag

Spices for the spice bag: cinnamon, peppercorns, cloves and all spice.

Method:

1. Choose your spices and make up a spice bag. We used 8 peppercorns, 6 cloves, 5 all spice and a stick of cinnamon.
2. Tie the spice bag to the handle of the saucepan and pour in the vinegar. Bring to the boil and then remove from the heat and leave to cool for a couple of hours (with the spice bag still in the vinegar).
3. Sterilise the jar, either using a sterilising solution or by heating in the oven as if making jam.
4. Top and tail the runner beans. Also remove the strings from the sides if necessary. Cut the beans to size. We like ours to be about the length of the jar for cosmetic purposes, but we always add the trimmings into the jar – there’s no point in wasting them.
5. Cook the runner beans. It is important that runner beans are cooked before consumption. Boil or steam the beans until they soften. Once they are cooked, transfer them to the jar and pack them tightly. This can be tricky, tongs and a knife are useful for positioning them in the jar.
6. Remove the spice bag from the vinegar and bring the vinegar back to the boil. Once boiling, pour the vinegar into the jar of runner beans and seal the jar immediately.
7. Wait. Leave the jar for a few weeks to allow the vinegar and spices to penetrate the beans and mature.

Related Posts

If you found this post useful you may also be interested in our other posts on the subject of preserving runner beans:

How to Freeze Runner Beans

How to Salt Runner Beans