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Mustard Pickled Wax Beans

Canadian.kitchen's picture
Ingredients
  Beans 2 Pound
  Sweet red peppers 2
  Light brown sugar 2 Cup (32 tbs)
  Dry mustard 1⁄2 Cup (8 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Turmeric 2 Teaspoon
  Celery seed 1 Tablespoon
  Dill seed 1 Teaspoon
  Salt 2 Teaspoon
  Vinegar 3 Cup (48 tbs) (Plus 1 Cup Water)
Directions

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.
Drain.
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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Bean

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