Green Bean & Mustard Pickle
Capture the essence of tangy sweetness in every bite with this delightful recipe for homemade sweet pickled runner beans. The combination of pickling vinegar, mustard, and sugar results in a flavorful and colorful treat that is perfect to enjoy on its own or as a tasty accompaniment to your favorite dishes. Conjure the comforting taste of tradition with each mouthful of these vibrant pickled beans.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT35M
Yield
MAKES approx 2.7kg/6lb, 6 x 450g jars
Nutrition
- Calories: 33 calories
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 0.19 milligram of sodium
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