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|
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.