Don't be put off by the idea of eating cold runner beans - this relish is delicious!



  1. Place chopped onions in preserving pan with 1/2 of the vinegar and simmer for 20 minutes or until the onions are tender
  2. Cook beans in boiling salted water for five minutes or until just tender. Drain and add to the onions.
  3. in a separate bowl, mix the cornflower and spices with the remaining 1/2 vinegar and ensure the mixture is smooth. Stir into the onions and runner-beans and simmer for 10 minutes
  4. Add all the sugar, stirring until dissolved, then bring to the boil, reduce heat and simmer for between 20-25 minutes
  5. Bottle into hot sterilized jars and make sure you use vinegar proof air tight covers - Metal lids will corrode so use glass or plastic coated lids. Makes about 5 lbs of relish
  6. This can be made with frozen beans just as well. Can also be made with a little less sugar.

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