Spiced Pickled Runner Beans

Ingredients: (makes approx. 6 x 1lb jars):

2lb (900g) trimmed and sliced
1 ½ lb (700g) chopped onions
1 ½ pints (850ml) white malt vinegar
1 ½ oz (40g) cornflour
1 heaped tablespoon mustard powder
1 tablespoon turmeric
8oz (225g) soft brown sugar
1 lb (450g) Demerara sugar

1. In a preserving pan, simmer the onions for about 20 minutes until soft, in 10 fl oz (275ml) of vinegar.
   
2. Cook the runner beans in boiling salted water for 5 minutes, strain and add to onions.
   
3. In a small basin mix the cornflour, mustard and turmeric with enough of the remaining vinegar to make a smooth paste. Add to the onion mixture. Pour in remaining vinegar and simmer for 10 minutes.
   
4. Stir in both sugars and continue to simmer for a further 15 minutes.
   
5. Jar in warm sterilised jars and seal. Label when cold, and leave to mature for at least a month before eating.
   

Note: Brown malt vinegar can be used in place of white, finished product just looks darker and less vibrant. Pickle should be stored in a cool dark place and consumed within 1 year.

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