I wonder why mustard pickles are not readily available in stores?
The pandemic has seen many food trends emerge including getting “Back to Basics”. I was fortunate to have many homestead women in my life to mentor me in the basics of preserving. I love the fresh items my garden supplies daily but my real pleasure comes from the recipes that you can make that aren’t readily available on the grocery shelf. Those decadent items that only a unique boutique supplies like chutney and specialty sauces.
Being of German descent I love sweet with meat dishes. My mother-in-law made a wonderful yellow bean pickle recipe that is a staple in our house. Two household items I wouldn’t be without while doing this recipe are my Fujimoto Japanese Kitchen Knives from Knifewear. I recently purchased them during a trip to Vancouver. A quality knife is essential in the kitchen.
As well, my 13 quart Mainstays stainless steel dutch oven makes bulk recipes much easier to process. Both are pictured in the step-by-step photos below.
Mustard Bean Pickles
Yield: 6 pints
16 cups of cut yellow beans
3 cups of vinegar
½ cup of flour
½ cup dried mustard
3 cups of white sugar
1 Tbsp turmeric
1 Tbsp celery seed
Steps For Mustard Pickles :
- Tip beans and cut into 2” pieces.
- Cook beans until crisp-tender and drain TIP: Don’t overcook. I like them still a bit crunchy and they cook in the sauce for a while too.
- Bring vinegar and sugar to a boil, saving out some vinegar to mix up with dry ingredients cold (similar to making gravy).
- Add the cold mixture to the boiling syrup and boil for 5 minutes. Stir often.
- Add the hot beans and bring the mixture to a boil.
- Seal in jars. TIP: Leave jars to cool for 24 hours prior to moving. You should hear the seals pop down.
- Serve as a side with any meat dish. Great with pork, beef, chicken.
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