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Mustard Pickled Wax Beans Recipe
|Sweet red peppers||2|
|Light brown sugar||2 Cup (32 tbs)|
|Dry mustard||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Celery seed||1 Tablespoon|
|Dill seed||1 Teaspoon|
|Vinegar||3 Cup (48 tbs) (Plus 1 Cup Water)|
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
Dice the peppers.
Cook the beans in boiling salted water until barely tender.
Stir in diced pepper and cover.
Cook 1 minute.
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.