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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mustard Bean Pickle Recipe

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This recipe for Mustard Bean Pickle is from Celebrating 50 Years , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups of washed, cut up yellow beans  boiled  in salty water

Sauce:
2 cups sugar
1/2 cup of flour or cornstarch  (i use cornstarch all the time as then gluten free)
1/4 cup or less of mustard powder
1/2 t. celery seed
1/2 t. turmeric powder
1 1/2 cups of vinegar
Directions:
Directions:
1. Boil beans
2. Combine ingredients.
3. Boil until thick

I make up the sauce while the beans are cooking and the jars are sterilizing.

4. Drain the beans and then pour on the dressing.  
5. Heat together and put in sterilized jars.  

Makes about 8 - 1 cup jars.
Personal Notes:
Personal Notes:
This recipe has been passed down by my mother from her mother.

 

 

 

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