Best Mustard Bean Pickles Recipes

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MUM'S YELLOW BEAN MUSTARD PICKLES



Mum's Yellow Bean Mustard Pickles image

I love these yellow bean pickles that were my Mum's recipe :) They are tart and tasty, and hope you'll enjoy them! They are wonderful with baked ham.

Provided by Sue Fitzpatrick

Categories     Other Side Dishes

Number Of Ingredients 7

4 qt yellow beans
2 c white vinegar
4 c white sugar
1 Tbsp tumeric
3 Tbsp all purpose flour
3 Tbsp dry mustard
1 tsp celery seed

Steps:

  • 1. Boil beans in salted water until tender, strain, put back into pot and set off to side.
  • 2. Mix all dry ingredients together in a saucepan. Add vinegar and stir well to remove any lumps. Heat and boil until thickened reduce heat to low.
  • 3. Put pot with beans on burner and add the mixture to the beans. Just heat through thoroughly (about 5 mins - don't let boil).
  • 4. Put into sterilized jars and seal.

MUSTARD BEAN PICKLES



Mustard Bean Pickles image

This was my Grandma's recipe and is the only one I crave when I have roast pork. It reminds me of lunch at Grandma and Grandads.

Provided by cookalot 2

Categories     < 4 Hours

Time 1h15m

Yield 7 pts

Number Of Ingredients 7

16 cups fresh yellow beans
3 cups sugar
1/2 cup flour
1/2 cup dry mustard
1 tablespoon celery seed
1 tablespoon turmeric
3 cups white vinegar

Steps:

  • Wash and string beans.
  • Cut into small pieces.
  • Boil in salt water until just tender.
  • Put sugar, flour, mustard, spices, and vinegar in pot.
  • Boil until thick.
  • Drain beans and pour dressing over them.
  • Seal in sterilized jars.

MUSTARD BEAN PICKLES



Mustard Bean Pickles image

These are tasty and especially nice served with ham or coldcuts. I misplaced my recipe and searched all over Zaar and didn't find one. I obtained it from a friend and here it is! This is for 2 pints but can be easily multiplied.

Provided by Toadflax

Categories     Beans

Time 30m

Yield 2 pints, 12 serving(s)

Number Of Ingredients 11

1 lb yellow beans
1 1/2 cups white vinegar
1/2 cup brown sugar
2/3 cup white sugar
2 tablespoons Clear Jel
1 tablespoon mustard powder
1 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds
1/2 teaspoon table salt
1 cup white vinegar

Steps:

  • Cut beans into 1" pieces.
  • Cook beans in boiling water just until tender. Drain well.
  • In a saucepan large enough to hold everything heat the first amount of vinegar (1 1/2 cups) until it boils.
  • In a bowl mix sugars, ClearJel, spices and stir to blend well. Stir in remaining vinegar (1 cup) and mix until smooth. Add to boiling vinegar and stir constantly until mixture returns to a boil and thickens. Add the drained beans. Continue stirring gently until it returns to a boil. Fill hot sterilized jars, leaving 1/4 to 1/2 inch headspace. Seal.
  • It is recommended to process all pickles in a hot water bath for 10 minutes to ensure a good seal.
  • Do not reduce or weaken the vinegar in this recipe or alter proportions of beans to sauce. The acidity is necessary for safety.

Nutrition Facts : Calories 107.3, Fat 0.5, SaturatedFat 0.1, Sodium 104.3, Carbohydrate 24, Fiber 1.4, Sugar 20.8, Protein 1

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