Mustard Pickled Wax Beans Recipe
Ingredients
| 2 lbs wax beans | ||
| 1 or 2 sweet red peppers | ||
| Light brown sugar | 2 Cup (16 tbs) | |
| Dry mustard | 1/2 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Turmeric | 2 Teaspoon | |
| Celery seed | 1 Tablespoon | |
| Dill seed | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| 3 cups vinegar 1 cup water | ||
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.
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.
Chef
