VegBox Recipes

Pickled Runner Beans

This classic recipe has been passed onto us by VegBox reader Steve in KL. Steve got the recipe from his Nan, who he tells us "was a great old girl" who made everything, including very potent barley wine.


Makes about six pint jars

2 lb (900 g) runner beans (weighed after trimming and slicing)
1½ lb (700 g) onions, chopped
1½ pints (850 ml) malt vinegar
1½ oz (40 g) cornflour
1 heaped tablespoon mustard powder
1 rounded tablespoon turmeric
8 oz (225 g) soft brown sugar
1 lb (450 g) demerara sugar


  1. First of all put the chopped onions into a preserving pan or saucepan with 10 fl oz (275 ml) of the vinegar. Bring them up to simmering point and let them simmer gently for about 20 minutes or until the onions are soft.
  2. Meanwhile cook the sliced beans in boiling salted water for 5 minutes, then strain them in a colander and add to the onions.
  3. In a small basin mix the cornflour, mustard and turmeric with a little of the remaining vinegar – enough to make a smooth paste – then add this paste to the onion mixture.
  4. Pour in the rest of the vinegar and simmer everything for 10 minutes.
  5. After that stir in both quantities of sugar until they dissolve and continue to simmer for a further 15 minutes.
  6. Then pot the pickle in warmed, sterilised jars, and seal and label when cold.
  7. Keep for at least a month before eating.

Time From Cupboard-To-Table

1 hour plus maturing time

Notes & Variations on Pickled Runner Beans

You could do exactly the same thing with French Beans, and using red onions would be another tasty variation.

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now


Rate It!

Have you tried this recipe? Tell us what you think of it.


Find more recipes


Runner Bean Recipes

Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Autumn Vegetable Stir Fry
This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.
Warm Summer Courgette & Runner Bean Salad With Artichoke Hearts
This delicious summer salad is best served warm. The courgettes and runner beans take on a buttery flavour, enhanced by the creaminess of the artichoke hearts.
Lentil Spag Bol
Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.
Lentil Dahl
This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.
Secret Vegetable Pasta
This pasta recipe is a great way of using up seasonal veg box leftovers. And it's a great way of sneaking in some extra veggies without any fussy eaters noticing! This version uses runner beans and courgettes.

French Beans Recipes

Mediterranean Grean Bean Salad
This salad is simple to make and packed with flavour. Using the earliest French beans of the season makes it a delicious treat. Feta, pine nuts and the dressing give a Mediterranean feel.
French Beans With Almonds
Toasting the almonds brings out the nuttiness of their flavour and adds a delicious twist to French beans.
Spring Vegetable Fricassee
This dish is easy to make and browning the finished dish under a grill turns it into something special. You can use a variety of seasonal veggies, so try out whatever’s around. The vegetables suggested here are just a starting point!
Spring Pasta
Cooking spring / early summer vegetables lightly and serving them with pasta is a delicious way to enjoy the first signs of summer. This recipe is quick and easy and only uses one pan – always a bonus...
Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas
This recipe is SO delicious, AND it’s vegan. Double bubble!

Onion Recipes

Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
Denise Tolson's Bramley, Cox and Celeriac Dish
This recipe was provided to us by Denise Tolson (of Jerusalem Artichoke fame!). She got it from her mum. We love it because it uses not one but TWO types of apple, and unlike our other celeriac and apple recipe, this one is really quite luxurious. Enjoy!

Thanks to The Bramley Apple Information Service for the photo.
Cream Of Asparagus Soup

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.

Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

Aubergine & Potato Bake


Recipe shared by Sybil - a Vegbox Recipes reader.

Tasty and simple dish of aubergine and potatoes, baked with cheese. Serve with salad and crusty bread for a light vegetarian meal, or serve as an accompaniment to meat and fish. This can be refridgerated and reheated the next day.

Imam Bayildi - Stuffed Aubergine (Eggplant)


Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.


Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge