Wednesday, August 7, 2013

Mustard Bean Pickles: Tangy Pickled Goodness

For as long as I can remember, I have been eating mustard bean pickles in my family.  They're tangy, pickled bits of goodness.  I have had them with meats, fish, veggies or just on their own- they are that good. If you've never tried them, I highly recommend giving it a try.

Recipe & instructions after the cut!

2 lbs of yellow string beans, cut into 2-2 &1/2" pieces
1/2 cup all purpose flour, sifted
1/4 c dry mustard
2 tsp turmeric
1 & 1/2 tsp salt
2 cups brown sugar
2 tbsp celery seed
3 cups white vinegar (minimum 5% acidity)
1 cup cold water
Makes about 5 medium-sized jars (500ml)
Some of the dry spices that go into the pickle solution
Beans are fresh from the farmers market; these haven't been cut into smaller pieces yet in this photo
Cook the beans until just slightly under done and drain them.  In a saucepan, mix the flour with dry spices, and gradually add in the vinegar and water, stirring it to ensure everything gets mixed.  Bring to a boil over medium heat. Reduce heat and stir constantly- it should get thick.  Add beans to sterilized jars then pour pickling solution in each jar- make sure the jars are well packed.

Simmer lids in hot water for a few minutes so the seal gets soft, then apply to top of jars.  You can refrigerate the jars of pickles or process them in a hot water bath to make them shelf stable.  If you decide to do a hot water bath, leave 1/2" head space in each jar and process them in a pot with a canning rack, with water at a rolling boil covering the jars for a full ten minutes.

Then, let jars cool on a baking rack until you hear the pop of the lids sealing. You can check the lids after they've cooled to make sure the center of the lid has been pushed down.


  1. This bring back memories my Mom use to make these and a lot of other types of pickles.

  2. That's great! What other types did she make? I love hearing about recipes from other generations.

  3. just made 3 batches great recipe used cider vinegar many thanks going to clean up and make a batch of the tangy pickled onions



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