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Pickled Mustard Beans - Aunt Agnes Cunningham Recipe

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This recipe for Pickled Mustard Beans - Aunt Agnes Cunningham is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 quarts yellow string beans
3 cups white vinegar
3 cups light brown sugar
1/3 cup dry mustard
1/4 cup flour
1 1/2 tsp. tumeric powder
1 tsp. celery seed
1 tsp. salt
Directions:
Directions:
Remove nibs from beans. Cut beans into 2 inch pieces. Cook in salted boiling water for 15 minutes until just tender. Drain and submerge in cold water to stop cooking. Drain well.
In a separate pan heat vinegar until boiling. Mix flour, sugar, and seasonings together in a separate pan. Add vinegar slowly to the flour, sugar and seasoning mixture and cook until thick. Add beans and cook for 5 minutes. Bottle in sterile jars Leaving a 1/4 inch head-space in jar. Place lids on and let sit till the jars seal (the lids will become concaved). Yields 5 pint jars.

 

 

 

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