Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Beetroot queen on September 10, 2008, 13:37
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Sod work, here it is :lol:
2lb of runner beans.
1 1/2 lbs onions chopped
1 1/2 pints of malt vinegar
1 1/2 oz cornflour
1 heaped tablespoon of mustard
1 heaped tablespoon of turmeric
8 oz soft brown sugar
1lb demerara sugar
pinch of salt
put onions in pan with 10fluid oz of the vinegar.
Bring to simmering point and simmer for 20 mins or until soft
while they are cooking, cook beans in salt water for five mins, strain and add to onions.
In a small bowl mix cornflour, mustard powder and tumeric with a little vinegar to make a paste., then add this to the beans and onions.
Pour in remaining vinegar and simmer for 10 mins.
Stir in both lots of sugar and stir until dissolved, continue to simmer for 15 mins.
Pot the pickle in warmed, clean jars, and seal when cold.
Keep for one month before eating to allow flavours to develop
Enjoy :)
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thanks beetroot queen, just one question do you string those beans or just cut and cook. ta, Mrs Bouquet
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I string mine but it doesnt say on the recipe :?
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I've just made some of this today - it's rather runny, is that right?
Also, just checking, is it really 1.5 onions (which is what I used), or 1 and a half pounds of onions?
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Sorry it 1 and a half pounds
Keep boiling it if its runny it will thicken in the end :D
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I did wonder ... :lol:
I've just found a WI recipe for 2 lb of runner beans which had a couple of pounds of onions in, and only 5 oz total of sugar.
For some reason my chutneys never reduce their liquid much, no matter how long I cook them. Perhaps because I'm using a large, straight-sided casserole instead of a sloping-sided preserving pan. :roll:
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Aha, that explains that then!
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I did wonder ... :lol:
I've just found a WI recipe for 2 lb of runner beans which had a couple of pounds of onions in, and only 5 oz total of sugar.
For some reason my chutneys never reduce their liquid much, no matter how long I cook them. Perhaps because I'm using a large, straight-sided casserole instead of a sloping-sided preserving pan. :roll:
I use a straight sided pan too so its not that :D
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Oh well, it'll have to be one of those mysteries :roll: :lol:
Mind you it only went really liquid after I added the 1lb 8oz sugar (the WI recipe only had 5oz in it - :shock: - perhaps they don't need the added sweetness!!)