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Title: Mustard Bean Pickles
Categories: Pickle Bean
Yield: 1 Servings
4 | qt | Green or wax beans |
6 | tb | Flour |
1/3 | c | Dry mustard |
1 1/2 | ts | Powdered turmeric |
1 | ts | Celery seed |
1/8 | ts | Curry powder |
1 | ts | Salt |
3 | c | Vinegar |
3 | c | Brown sugar |
Wash and tip beans; cut in 1 1/2 inch pieces; there should be 4 quarts after cutting. Cook in boiling salted water till tender. Make paste of flour, mustard, turmeric, celery seed, curry powder, salt and 1 cup of vinegar. Mix remainder of vinegar and brown sugar in preserving kettle; heat to boiling. Slowly stir in spice paste; cook and stir till smooth and thick. Add drained beans to hot sauce; cook gently for 10 minutes. Remove from heat and seal in sterile jars.
Yield - approximately 8 pint jars.
R.J.(Bob) Ross Calgary, Alberta, CANADA Internet: bobross@cadvision.com rec.food.recipes
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