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Had a look on the WWW for recipes but just blagged it in the end.
Shelled, then boiled the broadies,(some nasty stuff in uncooked beans)
with skin on. (Strange, but I like the texture the skin gives, even though it is reccomended to remove them.) Packed into two jars and filled one up with Sarsons picling vinegar and one up with cider vinegar.
Had a bit of a taste and think I prefer both the look and the taste of the cider covered beans.
I always add vinegar to my broad beans on the plate anyway and carlings usually have vinegar added,as well as peas, so I'm hoping they will be a success.
Shelled, then boiled the broadies,(some nasty stuff in uncooked beans)
with skin on. (Strange, but I like the texture the skin gives, even though it is reccomended to remove them.) Packed into two jars and filled one up with Sarsons picling vinegar and one up with cider vinegar.Had a bit of a taste and think I prefer both the look and the taste of the cider covered beans.
I always add vinegar to my broad beans on the plate anyway and carlings usually have vinegar added,as well as peas, so I'm hoping they will be a success.
Even though they taste ok, the starch appears to have leeched out of them turning the vinegar cloudy
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