Stock the pantry with punchy pickled beans and eat them well into winter.
It’s always fabulous to have pickles in the cupboard throughout the year. They improve with time. Add this bean pickle to sandwiches, cold meats, or as a side for a barbecue. The options are endless.
Makes 4 cups
1. Place the onions, pepper, salt, sugar, and malt vinegar in a large pot and bring it slowly to a boil.
2. Toss in the beans and let the pickle simmer for 20 minutes or until all the beans are cooked.
3. For stage two, combine the malt vinegar, curry powder, mustard powder, turmeric, and cornflour in a small bowl. Pour the mixture into the bean mixture and stir until thoroughly mixed. Continue to simmer for 5 minutes until it thickens.
4. Spoon into sterilised jars. It’ll keep for about 6 months.
