Green Bean Pickle Recipe

green bean pickle

Recipe for Green Bean Pickle sent in by Joy Davis

Ingredients for Green Bean Pickle:

  • 2 lb runner beans, sliced
  • 2 lb muscovado sugar
  • 1 ½ lb onions peeled and chopped, not too finely
  • 1 ½ pints vinegar either malt, white or cider (malt gives a better colour)
  • 1 ½ tablespoons cornflour
  • ½ teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon mustard powder

Method for Green Bean Pickle:

  1. Cook the sliced beans in salted water till just soft then drain.
  2. Cook the chopped onions in ½ pint of the vinegar till soft and transparent.
  3. Place beans, onions and sugar in pan with rest of vinegar and boil for 15 minutes then mix the mustard, turmeric, salt and cornflour with a little cold water and add to the pan.
  4. Bring to boil and cook for further 15 minutes till thick, stirring if necessary to prevent scorching.
  5. Pot into warmed jars but do not put lids on until completely cold.

A great way to use that glut of runner beans, storing for use until the next crop is here. Pickles and chutneys were primarily devised as a storage method in the days before freezing.

Most date from the days of Empire and the Raj when ships would arrive with exotic spices and sugar from the Indies. Few countries cuisine has changed as quickly and drastically as that of Britain did in those days.

Runner bean pickle, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

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Posted in Vegetable Recipes, Vegetarian Recipes, Pickles, Green Beans, All Recipes
8 comments on “Green Bean Pickle Recipe
  1. pat jefferies says:

    wonderful site so full of information for allotments holders and i am recommending to all my friends

  2. Anne and Steve says:

    Can you tell us how long we can keep the green bean pickle for once it is in pots?Does it have the same shelf life as chutneys do.thanks

  3. Val says:

    I’ve one pot that is 2 years old and still looking good! I would recommend eating it within one though.

  4. Kel says:

    Could you use this recipe with dwarf/french beans?

  5. Val says:

    I can’t see why not!

  6. gary says:

    If you put the lids on while still hot (jam jars ) it seals and the button in the middle pulls down and gives a better seal and keeps longer. Do not put any paper on the top of the jar if using a lid designed with a seal in it.

  7. Jenny says:

    My first attempt at making pickle – seems a success so far! Easy to follow recipe (I halved the amounts) and had to boil for a few minutes over as not thick enough, but it smells lovely and I’ve got a blister on my tongue from trying to taste whilst too hot!! Onwards and upwards now to use the glut from my allotment! Thanks!

  8. Sarah Henn says:

    Made this green bean pickle for the first time this year. Very easy to make. Had to add a bit more cornflower to get the right consistency.
    I know that you are supposed to leave it for a month or so before using but I couldn’t wait. We had some tonight ( 2 weeks after making) with eggy bread. It was fantastic.
    Next year I am going to grow extra beans just for making this pickle!
    Thank you for sharing it.

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