Lune Bean Pickle
This recipe comes from the other side of the world, where the moon is upside down, preserved in a minuscule notebook and bottles up the perfection of September for the winter so do give it a go and add to your bank account.
2 1/2 lb 5Acre runner beans
300g 5Acre onions
1 tbspn salt
1/2 tpspn pepper
1 tbspn mustard
1/2 tbspn tumeric
1/2 tbpsn plain flour
1 lb sugar
1 quart vinegar – your choice, cider vinegar probably best but can be pricey if not homemade.
curry powder to taste
Slice runners in diagonal slices like your granny showed you, after de stringing if necessary. Roughly chop onions for outdoor eating – finely/neatly chop for gifts/showing off.
Bring to boil vinegar, sugar, salt and pepper. Add onions and beans and boil gently til tender (10 min?). Mix flour, turmeric, mustard and curry with a little cold vinegar. Add to beans and boil for ten minutes. Bottle in clean jars.
Best enjoyed with some Warwickshire Truckle and oatcakes and homebrew beer in the fresh air!
Equally can be served in fine china with a posh indoor ploughmans by a roaring fire with of course a glass of elderberry wine :-).