Spiced Runner Bean Pickle

Serves	Approx. 2.25kgs (5lbs)
Prep time	45 minutes
Cook time	35 minutes
Total time	1 hours, 20 minutes
Dietary	Vegan, Vegetarian
Meal type	Condiment
Misc	Pre-preparable, Serve Cold
Occasion	Barbecue, Christmas, Easter, Thanksgiving
Region	British
By author	Karen Burns-Booth

A very old family recipe for runner bean pickle, this recipe is perfect when you have a glut of runner beans and is very easy to make. It tastes similar to Piccalilli, but it slightly sweeter and is wonderful in cheese sandwiches, as well as with ham, corned beef and other cold cuts. My mum loves it with egg and chips too!

Ingredients

1.350g (3lbs) runner beans (trimmed and sliced)
1.350g (3lbs) onions (peeled and chopped)
850mls (1 1/2 pints) malt vinegar
675g (1 1/2 lbs) Demerara sugar
2 teaspoons cornflour
1 tablespoon dry "English" mustard powder
1 tablespoon turmeric powder
salt

Note

Directions

Step 1	Boil the prepared beans in salted water until just tender. In a separate pan, boil the onions in salted water until soft. Strain both and combine the beans and the onions together in a preserving pan.
Step 2	Add the vinegar, excepting 2 tablespoons, and the sugar to the bean and onion mixture and mix well. Boil for 15 minutes.
Step 3	In a small bowl, mix the mustard powder, turmeric and cornflour to a smooth paste with the reserved vinegar.
Step 4	Add the mustard and turmeric mixture to the beans and onions and boil for another 15 minutes.
Step 5	Remove the pickle from the heat and pour (or spoon) into warm sterilised jars.
Step 6	Seal and label when the pickle is cool.
Step 7	The pickle will be quite runny when it is hot, but it thickens on cooling and storing, Best eaten 4 weeks after making it. Serve with cold cuts, cheese and in sandwiches.