Quick pickled green beans

Quick pickled green beans

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(3 ratings)

Prep: 10 mins Cook: 3 mins


Serves 6

This summery side dish makes a delicious accompaniment to roast chicken

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal68
  • fat4g
  • saturates0g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein2g
  • salt0.01g
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  • 450g green beans
  • 4 shallots, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp red wine vinegar
  • 1 ½ tbsp golden caster sugar
  • 1 tbsp white or yellow mustard seeds


  1. Cook the beans in boiling, salted water until they’ve lost their ‘squeakiness’ but still have a bit of bite. Drain, plunge into cold water to cool, then drain again. Tip them into a kitchen roll-lined bowl and cover with a sheet of kitchen roll until ready to serve.

  2. Mix together the sliced shallots, olive oil, vinegar, sugar and mustard seeds with some seasoning, then set aside.

  3. To serve, toss the dressing through the beans in a serving bowl.

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Comments, questions and tips

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13th Jul, 2014
Delicious, I could eat these every day!
14th Jun, 2012
Didn't have mustard seeds to hand so used 1tbsp grainy mustard instead and it was a lovely accompaniment to roast chicken.
2nd Aug, 2010
I did these to serve with the cajun turkey wraps the other night and decided they were very tasty, leftovers went into lunchboxes the next day and whilst the vibrancy of the colour of the beans had gone, the taste was still good.
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