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Mustard-pickled Wax Beans

chef.pierre's picture
Ingredients
  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)
Directions

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.
Drain.
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: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party

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