Ingredients Jump to Instructions ↓

  1. 2 lb Green and/or yellow beans

  2. 2 c Julienne strips of red

  3. -peppers (sweet) 1 1/2 c Onions, coarsely chopped

  4. 1 ts Tumeric

  5. 1/3 c Dry mustard

  6. 1/3 c All purpose flour

  7. 1 1/2 ts Salt

  8. 1 1/3 c Brown sugar, firmly packed

  9. 1 c Cold water

  10. 2 c White or cider vinegar

  11. 1 tb Celery seeds

  12. 1 1/2 ts Mustard seeds

  13. 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,

  14. 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer

  15. 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving

  16. 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.


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