More experiments with preserving due to a too full freezer. This time it's the runner beans that are having a go.
Mum always says never to bother salting runner beans as they taste bloody horrible. Well never one to be scared away from an idea I thought I might as well give it a go as they were going to go to waste otherwise.
It's fairly simple to do according to the books. Just cut your beans up and fill a jar with them. Every couple of inches of beans (50mm) add half an inch of salt (12mm) pressing them down as you go.
They then produce they're own brine that they sit in and the level of beans in the jar seems to go down after a few hours as the moisture gets drawn out of them. When the level had dropped I then added more beans to top it up.
We will try these in a few months time. I've been told not to leave them to soak for too long when we're trying to get the slat off as it will make them tough. I'm sure it will take a few attempts to get it right - I'll keep you posted on how we get on with it!
Anyone else preserve veg by salting it?