Mustard Pickled Wax Beans
|Sweet red peppers||2|
|Light brown sugar||2 Cup (32 tbs)|
|Dry mustard||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Celery seed||1 Tablespoon|
|Dill seed||1 Teaspoon|
|Vinegar||3 Cup (48 tbs) (Plus 1 Cup Water)|
Wash the beans and trim off the top and tip, then cut diagonally into 1-inch pieces.
Dice the peppers.
Cook the beans in boiling salted water until barely tender.
Stir in diced pepper and cover.
Cook 1 minute.
Mix the next seven ingredients together in a large kettle and slowly stir in the vinegar.
Cook and stir until thickened and smooth.
Taste for salt and add the drained vegetables.
Cook slowly 4 minutes.
Ladle into sterilized sealers and seal.