Mustard Green Bean Pickles
Ingredients
- 4 quarts green or wax beans
- 6 Tbsp flour
- 1/3 cup dry mustard
- 1 1/2 tsp powdered turmeric
- 1 tsp celery seed
- 1/8 tsp curry powder
- 1 tsp salt
- 3 cups vinegar
- 3 cups brown sugar
Instructions
Wash and tip beans; cut in 1 1/2 inch pieces; there should be 4 quarts after cutting. Cook in boiling salted water till tender. Make paste of flour, mustard, turmeric, celery seed, curry powder, salt and 1 cup of vinegar. Mix remainder of vinegar and brown sugar in preserving kettle; heat to boiling. Slowly stir in spice paste; cook and stir till smooth and thick. Add drained beans to hot sauce; cook gently for 10 minutes. Remove from heat and seal in sterile jars. Yield - approximately 8 pint jars.
