Green Bean Mustard Pickle Food

GREEN BEAN & MUSTARD PICKLE

Steps:

• Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
• Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
• When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.

PICKLED GREEN BEANS

Steps:

• Gather the ingredients.
• Wash the green beans. Snap or cut off the stem ends and tips. Trim all of the beans so that they will fit into pint jars with at least 1/2-inch head room between the top of the vegetables and the rims of the jars.
• Divide the dill, garlic, bay leaves, mustard seeds, cumin seeds and pepper flakes (if using) between two glass pint jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean.
• Place one of the jars on its side and start laying in the green beans. It's easier to get them to stay lined up straight if you slide them in sideways rather than loading an upright jar from above. Pack the green beans in so tightly that it is impossible to squeeze in even one more bean. If they are loosely packed they will float up out of the brine, and you want them to stay fully immersed in the brine during the pickling process.
• Bring the water, vinegar, honey, and salt to boil in a small pot, stirring to dissolve the honey and salt. Skim off any foam and discard.
• Pour the hot brine over the green beans and seasonings.
• Tightly cover and store in the refrigerator.

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

PICKLED GREEN BEANS (DILLY BEANS)

Steps:

• Clean and Cut beans to fit in tall Mason Jars. (one pint).
• Place ingredients 2-5 into each jar.
• Add beans to jar(s) until full.
• Bring to boil ingredients 6-8.
• Pour boiling liquid over beans.
• Tighten lids.
• Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
• I use what ever amount of beans I have on hand and make the liquid accordingly.

PICKLED GREEN BEANS

Steps:

• Cut green beans to fit inside pint canning jars.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

MUSTARD BEAN PICKLES

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

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.