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Quick Mustard-Bean Pickles

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Ingredients
  Dry mustard 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  White vinegar 1 1⁄2 Cup (24 tbs)
  Celery seed 1 1⁄2 Teaspoon
  Canned cut yellow beans 38 Ounce
Directions

Combine mustard, flour, sugar, salt and turmeric in a small bowl.
Add water, a little at a time, mixing to make a smooth paste.
Heat vinegar and celery seed to boiling.
Add about 1/2 cup of hot vinegar to mustard mixture gradually.
Stir mustard mixture into boiling vinegar gradually.
Cook, stirring constantly, 5 minutes.
Add beans and bring to a boil.
Ladle into sterilized jars.
Store in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salsa
Interest: 
Gourmet

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1121 Calories from Fat 20

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 0.29 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4106.5 mg171.1%

Total Carbohydrates 257 g85.6%

Dietary Fiber 11.7 g46.7%

Sugars 208.7 g

Protein 17 g34%

Vitamin A 0.1% Vitamin C 3.9%

Calcium 17.1% Iron 39.4%

*Based on a 2000 Calorie diet

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Quick Mustard-Bean Pickles Recipe