Green bean & mustard pickle

Green bean & mustard pickle

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(2 ratings)

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Cooking time

Prep: 35 mins Cook: 25 mins

Skill level

Easy

Servings

Makes approx 2.7kg/6lb, 6 x 450g jars

Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
33
protein
1g
carbs
8g
fat
0g
saturates
0g
fibre
0g
sugar
7g
salt
0.19g

Ingredients

  • 600g onions, chopped
  • 850ml /1½ pts pickling vinegar
  • 1kg runner beans
  • 40g /1½ oz plain flour
  • 57g tin English mustard powder
  • 2 tbsp ground turmeric
  • 2 tbsp celery salt
  • 2 tbsp black mustard seeds
  • 225g light muscovado sugar
  • 450g golden granulated sugar

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Method

  1. Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
  2. Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
  3. When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.

Recipe from Good Food magazine, July 2011

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Comments

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blade80's picture
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This was a fab pickle. Gave it out as Christmas presents last year and i've been ordered to make lots more this year.Very easy to make too.

sami_23's picture
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Easy recipe to follow as a chutney/pickle novice - was a bit scared by quantity of mustard & tumeric but end result was suprisingly sweet & mild. I over-reduced slightly not realising it thickens slightly on cooling. I reckon it's going to be fab to spice up ham sandwichs. I only got 4 jam jars from mixture and I had a bit of the pickling juice left over but maybe I packed the runner beans in the jars a bit too much!

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