This method suits those beans that are between just right for eating/freezing as a veg side and leaving to produce next years seeds. Time it so that the 10 hours is over night or turn off and cook on high for a bit more in the morning. Sticky and hot is what is required prior to potting.
800g runner beans strung, top, tailed and cut into 2cm slices. 500g chopped onion. Put into slow cooker with 250ml distilled white vinegar (or cider vinegar), 175g runny honey along with 1 tbsp each of turmeric, fennel seeds, sesame seeds, chai seeds and mustard seeds. Stir, cover and cook on high for 6 hours then on low for 10 hours.
Pot in sterilised jars and seal whilst hot. Makes 4 and a bit jars.
