Make the most of a glut of in-season runner beans by making this delicious pickle, using plenty of onions, spices and pickling vinegar to add flavour. Serve with cold meats, cheeses and soft white breads.
- 600g chopped onions
- 1kg runner beans, trimmed, sliced
- 850ml pickling vinegar
- 40g plain flour
- 57g tin English mustard powder
- 2 tbsp. each turmeric, celery salt and black mustard seeds
- 450g golden caster sugar
- 225g light brown sugar
Blanch beans in boiling water for 5 minutes, then drain. Cook the onions in 500ml vinegar for 30 minutes, or until softened.
Heat the mustard seeds in a small, lidded saucepan until they start to pop. Take off the heat. Mix flour, mustard, turmeric, celery salt and mustard seeds together. Whisk in the rest of the vinegar until smooth.
Add to the onions and cook over a medium heat until thickened. Add the beans and cook for 10 minutes, stirring, then add the sugars and cook for a further 15 minutes, stirring occasionally until thickened. Spoon into sterilised jars and seal.