Mustard Pickled Wax Beans Recipe

Mustard Pickled Wax Beans picture

Summary

CuisineMethod
Main Ingredient

Ingredients

 Beans2 Pound
 Sweet red peppers2
 Light brown sugar2 Cup (32 tbs)
 Dry mustard1⁄2 Cup (8 tbs)
 Flour1⁄2 Cup (8 tbs)
 Turmeric2 Teaspoon
 Celery seed1 Tablespoon
 Dill seed1 Teaspoon
 Salt2 Teaspoon
 Vinegar3 Cup (48 tbs) (Plus 1 Cup Water)

Nutrition Facts

Serving size: Complete recipe

Calories 5234 Calories from Fat 139

% Daily Value*

Total Fat 25 g38.9%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4040.1 mg168.3%

Total Carbohydrates 1040 g346.7%

Dietary Fiber 151.4 g605.6%

Sugars 430.5 g

Protein 225 g449.8%

Vitamin A 158.5% Vitamin C 617.8%

Calcium 123.8% Iron 439%

*Based on a 2000 Calorie diet

Directions

Wash the beans and trim off the top and tip, then cut diagonally into 1-inch pieces.
Dice the peppers.
Cook the beans in boiling salted water until barely tender.
Stir in diced pepper and cover.
Cook 1 minute.
Drain.
Mix the next seven ingredients together in a large kettle and slowly stir in the vinegar.
Cook and stir until thickened and smooth.
Taste for salt and add the drained vegetables.
Cook slowly 4 minutes.
Ladle into sterilized sealers and seal.
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