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Pickled beans

I got this recipe from a friend, and have just made a batch.
Here’s another suggestion for a glut of green beans, whether French or runners.

Vegetarian, vegan, dairy free, gluten free


4 lb beans
3 lb onions
6 cloves garlic
2 1/2 pt cider vinegar
1 3/4 lb sugar
3 oz raisins
3 oz cornflour
1 oz turmeric
5 tsp mustard seeds
2 tsp salt
2 tsp onion seed


  1. Wash, rinse and sterilise 18 jam jars and lids
  2. Wash, string and slice the beans; chop the onions; weigh & measure other ingredients
  3. Cook onions in vinegar until tender; blanch or steam beans for a few minutes
  4. Mix beans & onions with sugar & raisins
  5. Mix cornflour & spices, add a cup of water a spoonful at a time and stir till fully mixed
  6. Add to beans mixture, cook to thicken whilst stirring to avoid burning
  7. Pot & label, leave for a month in a cool dark cupboard

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Pickled beans in jars

Michael Holmes,
29 Oct 2013, 11:30