Quick Mustard-Bean Pickles Recipe
Ingredients
14 cup dry mustard
1/4 cup flour
1 cup sugar
1 tsp. salt
1/2 tsp. turmeric
1/2 cup water
1 1/2 cups white vinegar
1 1/2 tsp. celery seed
Two 19-oz. cans cut yellow beans, drained
Directions
Combine mustard, flour, sugar, salt and turmeric in a small bowl.
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.
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.
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