Spicy pickled runner beans from Jamie Magazine, August 2015 (#61) (page 96)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on November 11, 2015

    Have finally opened these after letting mature for two months and have discovered that we don't like them. They are very acidic, and too crunchy for my taste (although the husband prefers that to squeaky beans). The addition of chillies has also made this very very spicy. The colour of the beans and chillies got bleached out by the vinegar (I used white wine) pretty much immediately - they don't look as colourful as the picture suggests. The beans taste nicer mixed into a salad than eaten on their own on the side, nevertheless I don't think I'll make this recipe again.

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