Mustard-pickled Wax Beans
|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)|
|Celery seed||1 Tablespoon|
|Dill seed||1 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.