Pickled Runner Beans

Written by 
Rate this item
(57 votes)
Runner Beans Runner Beans

I can’t remember where I first saw this recipe, however I have made this every year for the past five... and will continue for the next five too!

Runner beans are one of those crops that keep giving, and when the freezer is full, the chutney is made, and the neighbours have all had enough this is a fantastic pickle to make, and is great served alongside a plate of cheese and ham at Christmas.


  • About 1Kg of young runner beans – enough to fill 2 big jars (large jars that you get pickled onions in are ideal)
  • Salt
  • Cider vinegar – enough to cover (usually about 300ml – or 1 small bottle will be enough)
  • 250g granulated sugar
  • Small knob of ginger for each jar (about 1cm chunk) – bashed
  • Sprig of mint for each jar
  • (although you could experiment with the herbs and spices you use… I think the original recipe I saw used some juniper berries)


  1. Trim the beans and cut the ends off – you should pick these young so there should be no need to ‘de-string’ them.
  2. Cut them all to length so that they fit in your jars comfortably (with plenty of room at the top to cover with vinegar.
  3. Bring a pan of lightly salted water to the boil and boil the beans until tender – about 5-8 minutes should do it.
  4. Meanwhile heat the cider vinegar and sugar in a pan until the sugar has dissolved.
  5. Put the bashed ginger and a sprig of mint in each jar.
  6. When the beans are done, strain them then add to the jar (in an upright potition).
  7. Then pour the still warm vinegar into the jars to cover the beans.
  8. Seal and leave for a couple of weeks before using.
Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

Website: allotment.uk.com
Login to post comments

NOTE! This site uses cookies and similar technologies.

Unless you change browser settings you agreeing to the use of cookies.

I understand