Quick Mustard-Bean Pickles Recipe

Summary

CuisineCourse
MethodDish
Interest Group

Ingredients

 Dry mustard1⁄4 Cup (4 tbs)
 Flour1⁄4 Cup (4 tbs)
 Sugar1 Cup (16 tbs)
 Salt1 Teaspoon
 Turmeric1⁄2 Teaspoon
 Water1⁄2 Cup (8 tbs)
 White vinegar1 1⁄2 Cup (24 tbs)
 Celery seed1 1⁄2 Teaspoon
 Canned cut yellow beans38 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

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.
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