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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