Green bean & mustard pickle

Green bean & mustard pickle

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(6 ratings)

Prep: 35 mins Cook: 25 mins


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: per serving

  • kcal33
  • fat0g
  • saturates0g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein1g
  • salt0.19g
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  • 600g onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 850ml /1½ pts pickling vinegar
  • 1kg runner beans
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 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


  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.

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Comments, questions and tips

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5th Aug, 2018
This is a really lovely chutney. I am gluten free and use cornflour and cider vinegar. If it needs it I add extra cornflour at the end. I have made it for several years, and its become a family favourite!
11th Aug, 2016
Far too sweet, very runny, and beans that taste like they would after the 30 minutes they cooked for. As written, this recipe is a waste of some nice fresh beans and other expensive ingredients. The basic flavour combinations are good, but use no more than half the sugar called for, and don't cook it for more than 5 minutes after the beans are added. And don't be afraid to add quite a lot more flour if you want a sauce rather than a juice.
30th Dec, 2015
I make this every year and it is always enjoyed at christmas
2nd Oct, 2014
Love this recipe, goes really well with ham or cheese and crackers. I've just tried a batch with a load of left over gherkins - will see what happens!
9th Aug, 2013
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.
23rd Jun, 2011
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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17th Sep, 2015
I have to be gluten free & so I used wine vinegar & GF flour & I'm very pleased with the results!
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