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.

　　

Ingredients

makes two 12-ounce jars

　　2 1/4 pounds young runner beans

　　Salt

　　1 1/4 cups cider vinegar or white wine vinegar

　　1 1/2 cups granulated sugar

　　1 teaspoon ground allspice

　　1 teaspoon coarsely ground black pepper

　　6 juniper berries (optional)

　　

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.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.