3 lb (1.4kg) fresh young runner beans
1 lb (450g) coarse salt
When there are a lot of runner beans it is worthwhile salting beans (if you have no freezer), but a word of warning: use only fresh, tender young beans. Do not wash the beans unless necessary and if you do, dry them well. String and thinly slice the beans.
Place a layer of salt in the bottom of a large earthenware crock or glass jar. Add a layer of beans and continue in alternate layers with the salt, pressing each layer down well and finishing with a layer of salt. As the beans shrink, the liquid will make a brine which preserves the beans. More beans and salt can be added to the crock but each time finish with a layer of salt. When the crock is full, cover with a lid.
To use: Soaking overnight is unnecessary if you thoroughly rinse the required amount of beans. Put them into a saucepan and cover with fresh cold water, bring to the boil, then drain. Add the beans to a pan of boiling unsalted water and cook until tender.