Ingredients for Mustard Bean Pickles
- Yellow Beans
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- Dry Mustard
- Celery Seed
- Turmeric
- White Vinegar
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How to Make Mustard Bean Pickles
- Wash and trim 1 lb of green beans. Snap off the ends and discard.
- Cut the green beans into 1-inch pieces.
- Bring a large pot of salted water (1 tablespoon salt) to a boil. Add the green beans and cook until tender-crisp, about 5-7 minutes. Drain immediately and rinse with cold water to stop the cooking process.
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 cup mustard, 1 teaspoon ground turmeric, 1/2 teaspoon celery seed, and 1/4 teaspoon black pepper.
- Gradually whisk in 1 cup of vinegar until smooth. Bring the mixture to a boil over medium heat, stirring constantly, until it thickens to a syrupy consistency (about 5-7 minutes).
- Add the drained green beans to the thickened sauce and gently stir to coat evenly.
- Carefully ladle the bean mixture into sterilized jars, leaving 1/2 inch headspace. Wipe the rims clean, seal the jars tightly, and process in a boiling water bath for 10 minutes to ensure safe preservation (optional, but recommended for long-term storage).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
365g
Fat
2g
Carbs
40g
