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Mustard-pickled Wax Beans

chef.pierre's picture
  Wax beans 2 Pound
  Sweet red pepper 2
  Light brown sugar 2 Cup (32 tbs)
  Dry mustard 2⁄3 Cup (10.67 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)
  Water 1 Cup (16 tbs)

Wash the beans, and trim off the tops and tips; 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 7 ingredients together in a large kettle, and slowly stir in the vinegar and water.
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.
Makes 4 (16-ounce) sealers.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2593 Calories from Fat 58

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3984.8 mg166%

Total Carbohydrates 560 g186.8%

Dietary Fiber 46.1 g184.3%

Sugars 432.8 g

Protein 34 g67%

Vitamin A 179.9% Vitamin C 621.3%

Calcium 114.2% Iron 106.3%

*Based on a 2000 Calorie diet

Mustard-pickled Wax Beans Recipe