Mustard Bean Pickles - Best to use fresh yellow beans from the garden
4 small onions, peeled ( I use cooking onions)
2 green peppers
1/4 cup pickling salt
1 cup of water
8 cups prepared yellow garden beans (aprox 2 lbs)
2 cups of sugar (adjust to suit sweetness)
1/4 cup of white flour
1/4 cup of prepared mustard
1 tsp dry mustard
4 tsp celery seed
2 tsp tumeric
3 cups of white vinegar
Cut up onions and peppers in strips or small chunks.
Sprinkle with salt and 1 cup of water and let stand while preparing beans.
Cut off ends of beans and cut into 1 inch lengths.
Cook untill slightly tender in boiling water. Do not overcook
Drain beans well.Combine the next 6 ingredients well and scrape into a large kettle. Do not add vinegar yet
Stir the vinegar into the spice mix slowly
Cook and stir constantly until the mix is slightly thickened.
Drain onions and peppers and rinse well.
Add these and beans to the mustard sauce, stirring and blending.
Bring to a boil.
Pour into hot sterilized jars and seal.
Makes 5 pints.
Great with steak, stew, roast pork, ham, roast beef or cheese on crackers.
Notes: Frozen beans can be used. Bring them just to a boil-remove from heat and drain, then proceed as above.
