I have just made some runner bean chutney/relish, should be called bean and onion relish, using an online recipe for quantities. I added fresh minced garlic and ginger to mine and it is delish. Have also made cucumber relish for the first time, again lovely. I agree with the above, use any veg. you have but allow for some containing more moisture than others, I had to slow simmer the green bean one foe a couple of hours to thicken it enough for it to stay on the bread etc. This has resulted in it being a smooth paste rather than chunky. At the rate the beans and cucumbers are growing I will be making much more soon. Will try adding dried fruit to some of it to soak up the liquid, might even try dried apricots. I like using cider vinegar, ran out of salt once so used fish sauce as a substitute, worked fine.
You can pickle whole runner beans in sweet vinegar. Might be a good use for that big jar. If you google 'Pam Corbin runner beans' you'll find recipes online. They make a very nice condiment to go with cold meats at Christmas - sort of like pickled onions but beanier*
*made up word
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
I forget to say that I always add some fennel seeds, a couple of garlic cloves, a few black pepper, coriander and mustard "balls" and, when I feel brave, a small red chilli.
Thanks for that! I think I probably should have par boiled the beans first as they still had some crunch, but it tasted ok so will remember for next time. Love the sound of the pickles! I like chutney but I Love pickles!
Pickling veg in just brine and no vinegar at all is amazing for those who don't like the flavour of any vinegar.
The wife of a friend of mine is Georgian and she's big on pickling. She's, generously, showed me her method and I have tried it with success.
Sterilise bottles, wash and dry veg. Pack veg tightly in to jars, adding a little garlic, chilli, thinly sliced onion, dill, black peppercorns - or whatever herbs and spices you like.
To make the brine, put in a pan any amount of water you think you might need. Wash well and dry an uncooked egg. Place egg in the water. Start adding the sea salt slowly, so that it can dissolve. Stir well. When the quantity of salt is right for the water, the egg starts to float. When the pointed end of the egg protrudes out of the water a cm or so, the brine is perfect.
Take the egg out, bring the solution to boiling point and then slowly and carefully pour over the veg. Cover jars tightly with sterilised lids and store in a cool place.
Pickles should be ready in 6-8 weeks.
I have a dream that my.. children.. one day..
will not be judged by the color of their skin but by the content of their
character
Earlier today, I was given some aubergines and peppers by a friend who grows lots of vegetables.
I decided to pickle them, so I searched "pickles" and up popped this thread. I find the idea of judging the perfection of your brine by using an egg, Zoe, absolutely fascinating.
Thank you for sharing it with us. First thing tomorrow, I shall be making my perfect brine for my vegetable!
Posts
*made up word
“It's still magic even if you know how it's done.”
I have a dream that my.. children.. one day.. will not be judged by the color of their skin but by the content of their character
Martin Luther King