This recipe for Runner Bean Pickles appeared in the recent series of River Cottage which focused on vegetarian dishes. I’m more or less repeating it here verbatim (original at the Channel 4 website) but it’s also worth saying that this quick pickling method appears to be worth trying with other veg. The secret is to shoosh the veg around in a plastic bag with some seasonings (salt being important for drawing out the vegetables’ natural juices), then press out as much air from the bag as you can and weigh down the contents with maybe something like a plate with a can on top. Wait a couple of hours and bobs-yer-uncle, quick pickle. I’m certainly going to give it a try.
Runner Bean Pickles
1 tsp fine sea salt
2 tsp golden caster sugar
¼ tsp ground ginger
½ tsp coriander seeds, lightly crushed
Pinch of chilli flakes
150g runner beans, destringed and cut into 1cm pieces on an angle
Method
- Put all the dry ingredients into a plastic bag and shake to combine.
- Add the beans and give the bag a really good shake to ensure the beans are thoroughly coated in the spice mix. Roll the bag up to remove excess air, weight it down (as mentioned above) then set aside for about 2 hours.
- Before serving drain off the water that has been drawn from the beans.
This pickle is fresh and sharp and goes perfectly with cheese.
Do you want to know what really gets my goat? When I come across people with closed minds. The worst offenders are the scientists, experts and ‘ologists’ that are wheeled out whenever something wonderful, mysterious but inexplicable happens. If it hasn’t been, or can’t currently be proven by modern science then it has to be rubbish, the people who chose to have an open mind on it are branded loonie toons in some way shape or form, and the verdict is delivered with such a supercilious smirk that I just want to throw a shoe at them.
~ The Gentle Voice ~ 