Quick Mustard-Bean Pickles
|Dry mustard||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|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|
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.