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Nutrition: per serving

  • kcal33
  • fat0g
  • saturates0g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein1g
  • salt0.19g
    low

Method

  • step 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.

  • step 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.

  • step 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 TIPS
TIP

Don't forget to sterilise your jars. This is essential to ensure your pickle stays in tip-top condition. Wash your jars in hot, soapy water, then leave in a low oven to dry completely. Keep them warm until you fill them.

Recipe from Good Food magazine, July 2011

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Comments, questions and tips (16)

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Overall rating

A star rating of 3.6 out of 5.12 ratings

chocaholicnumber1

I've made this a couple of times with green bean gluts. I agree it can look a bit unpromising, chutneys and pickles often do, but it does come together and is delicious! Resist the temptation to reduce the sugar too much as this is an important part of the preserving process. Also, don't eat it…

bevmusty

Quantities and method seem all wrong. It doesn't say whether to slice the beans - I ended up leaving them in fairly long lengths. The bean + onion cooking stage (before the sugar) has too little liquid so that the spices stick on the bottom. It does come together when you add the sugar, but the…

thompson52

Much too thin.

Mollymad

Just made half a quantity of this and it's already delicious! I was a bit sceptical about the vinegar quantity as it didn't look to be enough but once the sugar was added it was fine. I can see how just a bit of extra liquid could end up making it too runny, or even if the beans weren't drained…

kevinmonaghan51

What a waste of time the quantities can’t be right it’s far too sweet and far too runny I had to cook it longer to reduce it and lost the crunch on the beans and still too runny ended up in the bin, looked great till I put the sugar in

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