Sunday, August 21, 2011


We had a great crop of green and yellow beans this summer.  In deciding what to do with all of the beans, the DH asked if I could make mustard bean pickles which is also like a relish.  His mom had made these pickles years ago and he liked the flavour and taste.  The DH found an old recipe book (The Purity Cookbook) belonging to his mom and it had a recipe for these mustard pickles.  I also found this recipe on an internet site.

The recipe calls for 6 quarts of beans or 15 cups.  I thought that was a lot of beans and was worried that I would have too many beans.  Once I started to mix the mustard sauce with the beans in a large pot, my worries were put to rest.  It is a great recipe and the DH sampled a few spoonfuls and said that it tasted great and was similar to what his mom had made.

Beans placed in a pot to boil. 

Mustard sauce cooking and thickening. 

Beans added to the mustard sauce and well mixed.

Canning jars cooling on the kitchen counter.

Wash and trim ends from a six  quart basket young yellow or green string beans.
Cut into 1" lengths. This amount will measure about 15 cups prepared beans.
Cook in boiling salted (salt is optional) water until just tender.  Drain.

Mix together in a large saucepan or kettle:
2-1/2 cups sugar
2 tsp salt
1/2 cup dry mustard
1/2 cup all-purpose flour

Blend into the dry ingredients:
1/2 cup vinegar

In a medium size saucepan, heat to boiling point:
2-1/2 cups vinegar
1 tbsp celery seeds

Stir this hot liquid slowly into flour mixture.

Place the saucepan or kettle over moderate heat, stirring until thickened and smooth (about 5 minutes).  Add drained beans; bring mixture to boiling point.

Ladle into hot sterilized jars, seal and let cool. Store in a dark, dry, cool place.  Makes about 9 jars (250 ml).

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