Lesley's pickled runner beans and semi-dried tomatoes
Added by Julie on 12 September 2016
A great way to keep produce for the longer term...
PICKLED RUNNER BEANS
Cut runner beans into short lengths then boil for 5-8 minutes until just cooked. Drain well.
Dissolve 200g sugar in 300ml cider vinegar.
Put a 1cm chunk of bruised ginger and a sprig of mint into a jar.
Pack the beans into the jar and cover completely with warm vinegar.
Leave for 2 weeks before using.
SEMI-DRIED TOMATOES
Oven 140degrees
Halve tomatoes (any size/type) and arrange on a baking sheet, cut side up.
Brush lightly with olive oil and put a small piece of shredded basil or oregano on each if desired.
Season and bake 2-3 hours depending on size until semi-dried.
Pack tightly into jars and pour over olive oil to cover (completely).
Store in the fridge.
PICKLED RUNNER BEANS
Cut runner beans into short lengths then boil for 5-8 minutes until just cooked. Drain well.
Dissolve 200g sugar in 300ml cider vinegar.
Put a 1cm chunk of bruised ginger and a sprig of mint into a jar.
Pack the beans into the jar and cover completely with warm vinegar.
Leave for 2 weeks before using.
SEMI-DRIED TOMATOES
Oven 140degrees
Halve tomatoes (any size/type) and arrange on a baking sheet, cut side up.
Brush lightly with olive oil and put a small piece of shredded basil or oregano on each if desired.
Season and bake 2-3 hours depending on size until semi-dried.
Pack tightly into jars and pour over olive oil to cover (completely).
Store in the fridge.
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