Hi, Caroline, welcome to the forum!
I have been wondering that, but haven't tried it, yet. I use Hugh Fearnley-Whatsit's recipe for Glutney (I have posted the link a couple of times, or google for it, it comes up mixed with gluten and gluten-free things) which I am currently calling September Chutney which sounds more polite and I use whatever I have a surplus of. I don't know how small you'd have to chop the beans so they soften. Let me know if you try it, I picked over 2 stone of courgettes Uk/US over 28 pounds of zucchini and masses of runner beans today.
I will also dehydrate some for winter use.
I am trying salted beans for a change, just wondering how they will get on and if they will taste all right once soaked. Pickled beans are a favourite around here in Latvia and what I have done with some is chosen a pickle recipe and off-hand I can't remember which, poured the hot pickle over the beans in a jar and then processed them in a pressure cooker for 10 mins. Last year they were too vinegary but hopefully this year they are a bit milder.
Courgettes I have grated into various things from soups to breads, and so far they are going down and not inundated with them. Just wait until it is time to start on the squashes though and then I might be in trouble.
Welcome to the forum, Caroline.
It's worth checking out Fiona's section on Pickles and Chutney. Her Piccalilli is especially wonderful.
Never knowingly underfed
Have had a real glut of courgettes and still they keep coming. Have roughed up a courgette chutney, cannot claim it is all my own recipe but is a mixture of several bits and pieces from the last 4 or 5 years and works well. With this amount of chilli in it is 'warm' but if you can adjust that either way to suit. Unlike other chutneys and pickles I make, this one is good as soon as it is cool, so don't worry about leaving it for weeks to develop. Refrigerated it should last a good few months but I would say 3 on the safe side. Hope you like it:
'Warm' Courgette chutney
1kg courgette + 2 small courgettes with good skins
1 tart apple, peeled and cored
1 medium onion
1 red pepper
1 garlic clove, minced
250g dark brown soft sugar
300ml white wine vinegar
1 tablespoon grated fresh root ginger
1 tablespoon English mustard
1 tsp crushed red chilli flakes
½ tsp salt
2 tsp mustard seeds
2 tsp celery seeds
2 tsp ground turmeric
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