Season: August to September. Runner beans are a bit of a love-or-hate vegetable and are often scorned in favor of other green beans. I do sympathize with those who don’t eat them – we’ve all been served rubbery, graying old runners at some time or another and they’re no fun at all. However, young tender green runner beans are altogether different, and this recipe is just perfect for these guys. It has been eaten and enjoyed by nearly everyone who has walked into my kitchen, so I hope that reproducing it here will convert a few more bean haters. I think pickled beans are great alongside cold meats and salads. Use a couple of jars that are at least 5 inches high – taller, if possible – so that the beans can show off their length.
Recipe information
Yield
makes two 12-ounce jars
Ingredients
Preparation
Step 1
Start by trimming the ends off the runner beans. If the beans are young and tender, there should be no need to string them. Cut the beans into lengths about 1/4 inch less than the height of the jar you are using.
Step 2
Bring a pan of lightly salted water to a boil. Add the beans and cook until tender; this should take 5 to 8 minutes.
Step 3
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. Bring to a boil and boil for a couple of minutes. Drain the runner beans, immediately add them to the spiced vinegar, and simmer for 4 to 5 minutes. Strain the vinegar mixture into a small saucepan.
Step 4
Pack the beans, upright, into warm, sterilized jars (see p. 21); kitchen tongs and a knife are useful for doing this. Return the spiced vinegar to a boil, then pour it over tightly packed beans. Cap immediately with vinegar-proof lids (see p. 22).
Step 5
Store in a cool, dark place for several weeks to allow the pickle to mature. Use within 1 year.
