Name: Mustard Wax Beans
Yield: Makes 7 to 8 pints
Ingredients: 5 1/2 pounds wax beans, trimmed and cut into 1" pieces; 3 cups sugar; 2 tablespoons celery seed; 1 tablespoon turmeric; 3/4 cup flour; 3/8 cup dry mustard; 4 cups cider vinegar

Recipe information

Yield
Makes 7 to 8 pints

Ingredients

5 1/2 pounds wax beans, trimmed and cut into 1" pieces

3 cups sugar

2 tablespoons celery seed

1 tablespoon turmeric

3/4 cup flour

3/8 cup dry mustard

4 cups cider vinegar

Preparation

Cook the beans in boiling salted water until just tender but still crisp. Drain. Mix remaining ingredients in a large pot and cook until thick, stirring constantly. Add the drained beans, bring the mixture to a full boil and pour into hot, sterilized preserving jars. Cover and seal.

TagsBean and Legume Vegetable Dairy Free Nut Free Vegetarian Vegan Make Ahead Pickle & Preserve House & Garden

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