Runner Bean Pickle

Directions

1. 1
   Start by trimming the ends off the runner beans.
2. 2
   If the beans are young and tender, there should be no need to string them.
3. 3
   Cut the beans into lengths about 1/4 inch less than the height of the jar you are using.
4. 4
   Bring a pan of lightly salted water to a boil.
5. 5
   Add the beans and cook until tender; this should take 5 to 8 minutes.
6. 6
   Meanwhile, put the vinegar, sugar, 7 tablespoons of water, the allspice, ground pepper, and juniper berries, if using, into a pan over low heat, stirring until the sugar has dissolved.
7. 7
   Bring to a boil and boil for a couple of minutes.
8. 8
   Drain the runner beans, immediately add them to the spiced vinegar, and simmer for 4 to 5 minutes.
9. 9
   Strain the vinegar mixture into a small saucepan.
10. 10
    Pack the beans, upright, into warm, sterilized jars (see p. 21); kitchen tongs and a knife are useful for doing this.
11. 11
    Return the spiced vinegar to a boil, then pour it over tightly packed beans.
12. 12
    Cap immediately with vinegar-proof lids (see p. 22).
13. 13
    Store in a cool, dark place for several weeks to allow the pickle to mature.
14. 14
    Use within 1 year.