Green Bean Mustard Relish
Bright, tangy, and irresistibly savory, this Green Bean Mustard Relish is a flavor-packed condiment that will elevate your meals to gourmet status. Made with crisp blanched green beans, vibrant red bell peppers, and sweet yellow onions, this relish combines the zesty bite of Dijon mustard, fragrant mustard seeds, and a hint of turmeric for a warm, golden hue. The balance of white vinegar and granulated sugar creates a perfectly sweet-and-sour brine that’s simmered to perfection, locking in that fresh, garden-grown flavor. Serve this versatile relish as a topping for grilled meats, a side for charcuterie boards, or a tangy addition to sandwiches or burgers. Easy to make and refrigerator-friendly for up to two weeks, this relish is an absolute must-have in your condiment collection. Perfect for picnics, barbecues, and beyond!
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Recipe Information
Ingredients
- 500 grams green beans
- 1 medium yellow onion
- 1 medium red bell pepper
- 250 milliliters white vinegar
- 100 grams granulated sugar
- 3 tablespoons Dijon mustard
- 2 teaspoons yellow mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 250 milliliters water
Instructions
Prepare the vegetables by trimming the ends of the green beans and cutting them into 1-inch pieces. Finely dice the yellow onion and red bell pepper.
In a large pot of boiling water, blanch the green beans for 2 minutes. Drain and immediately transfer them to a bowl filled with ice water to stop the cooking process. Once cooled, drain and set aside.
In a medium saucepan, combine the white vinegar, granulated sugar, water, and kosher salt. Heat over medium heat, stirring until the sugar dissolves completely.
Add the diced onion, red bell pepper, mustard seeds, turmeric, ground black pepper, and Dijon mustard to the vinegar mixture. Bring to a boil, then reduce the heat and simmer for 5 minutes to blend the flavors.
Stir in the blanched green beans, ensuring they are fully coated in the relish mixture. Simmer for an additional 10 minutes, stirring occasionally.
Remove the saucepan from heat and let the relish cool slightly. Transfer the mixture to sterilized mason jars, ensuring the relish is fully submerged in the brine.
Seal the jars tightly and allow the relish to cool to room temperature before refrigerating.
For best flavor, let the relish sit in the refrigerator for at least 24 hours before serving. It can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
77 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.7 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
