Step 1

Wash the beans, top and tail, and chop into pieces 4 cm (1 1/2 inches) long.

Step 2

EITHER set aside as is, OR see blanching option in recipe notes.

Step 3

Prep the pepper and onion; set aside (you can combine the pepper and the onion).

Step 4

In a large pot, mix together everything from the mustard powder down to the turmeric.

Step 5

Add in the vinegar, water and sugar OR liquid stevia. Whisk smooth.

Step 6

Stir in the blanched beans (drained well), pepper and onion.

Step 7

Put over medium high-heat, bring to a boil, then lower to a steady simmer for 5 minutes stirring constantly so you don't get burning on the bottom.

Step 8

Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.

Step 9

Leave 2 cm (1/2 inch) headspace for either size jar.

Step 10

Debubble, adjust headspace.

Step 11

Wipe jar rims.

Step 12

Put lids on.

Step 13

Process in a water bath or steam canner.

Step 14

Process either size jar for 15 minutes; increase time as needed for your altitude.

Step 15

Best after at least a month of jar time.