Runner Bean Pickle

• 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)

1. Start by trimming the ends off the runner beans.
2. If the beans are young and tender, there should be no need to string them.
3. Cut the beans into lengths about 1/4 inch less than the height of the jar you are using.
4. Bring a pan of lightly salted water to a boil.
5. Add the beans and cook until tender; this should take 5 to 8 minutes.
6. 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.
7. Bring to a boil and boil for a couple of minutes.
8. Drain the runner beans, immediately add them to the spiced vinegar, and simmer for 4 to 5 minutes.
9. Strain the vinegar mixture into a small saucepan.
10. Pack the beans, upright, into warm, sterilized jars (see p. 21); kitchen tongs and a knife are useful for doing this.
11. Return the spiced vinegar to a boil, then pour it over tightly packed beans.
12. Cap immediately with vinegar-proof lids (see p. 22).
13. Store in a cool, dark place for several weeks to allow the pickle to mature.
14. Use within 1 year.

young runner beans, salt, cider vinegar, sugar, ground allspice, ground black pepper, berries

Taken from www.epicurious.com/recipes/food/views/runner-bean-pickle-389450 (may not work)