|Beans||3 Pound (About 4 Quarts, Mixed Yellow And Green Ones)|
|Boiling water||4 Cup (64 tbs)|
|Turmeric||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Celery seed||4 Teaspoon|
|Mustard seed||2 Teaspoon|
Remove tips from the beans.
Drop into rapidly boiling water with the 1 tsp salt.
Cover and cook 8-9 minutes.
Do not overcook.
The beans should still be crisp.
In the meantime, combine the turmeric, mustard, flour, 1 1/2 tsp salt, and brown sugar.
Work to a smooth paste with the cold water.
Bring to the boil the vinegar, celery seed, and mustard seed.
Stir 1/2 cup of the hot vinegar into the mustard mixture.
Gradually add the mustard mixture into the rest of the hot vinegar, stirring constantly.
Cook 5 minutes, until the sauce is smooth and thickened.
Add the beans, bring back to the boil, reduce heat, and simmer 4-5 minutes or until the beans are just tender.
Pour into hot sterilized jars.