MustardBeanPickles

MUSTARD BEAN PICKLES
Makes about 6 pints

Wash & trim ends from a
    6 quart basket of young yellow string beans
Cut into 1" lengths This amount should yield 15 cups of prepared beans.
Cook in salted water until just tender

Mix together in a large saucepan:
    2 ½ cups sugar
    1 Tbsp turmeric
    2 tsp. Salt
    ½ cup dry mustard
    ½ cup sifted all purpose flour
Blend in:
    ½ cup vinegar
Heat to boiling point:
    2 ½ cups vinegar
    1 Tbsp celery seeds
Stir hot liquid slowly into flour mixture.

Place over moderate heat, stirring until thickened and smooth (about 5 minutes)
Add drained beans; bring mixture back to boiling point.
Ladle into hot sterilized sealers and seal. Process 5 minutes in boiling water bath.

This recipe is from the www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.

For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE