We are trying our hand at refrigerator pickles. We mixed up a white wine vinegar pickling brine in which we've steeped lemon zest, garlic, peppercorns, coriander seed and a fresh bay leaf (this may prove to be too savoury; time will tell). We left the beans raw.
* 26/07/14: We taste tested these today: the beans are crunchy, the fresh bay leaf melds with the green taste of the beans; the garlic, coriander and peppercorns temper the fragrance of the bay and the zesty lemon the sourness of the vinegar. This recipe is a keeper.
We made a batch of gooseberry curd to Pam Corbin's recipe and a pot of goosberry & elderflower jam from some fruit we purchased in Ware.
The Generous Gardener
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