Quick Mustard-Bean Pickles Recipe
Ingredients
| Dry mustard | 1⁄4 Cup (4 tbs) | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| White vinegar | 1 1⁄2 Cup (24 tbs) | |
| Celery seed | 1 1⁄2 Teaspoon | |
| Canned cut yellow beans | 38 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1121 Calories from Fat 20
% Daily Value*
Total Fat 7 g10.5%
Saturated Fat 0.29 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4106.5 mg171.1%
Total Carbohydrates 257 g85.6%
Dietary Fiber 11.7 g46.7%
Sugars 208.7 g
Protein 17 g34%
Vitamin A 0.1% Vitamin C 3.9%
Calcium 17.1% Iron 39.4%
*Based on a 2000 Calorie diet
Directions
Add water, a little at a time, mixing to make a smooth paste.
Heat vinegar and celery seed to boiling.
Add about 1/2 cup of hot vinegar to mustard mixture gradually.
Stir mustard mixture into boiling vinegar gradually.
Cook, stirring constantly, 5 minutes.
Add beans and bring to a boil.
Ladle into sterilized jars.
Store in refrigerator.
Chef
