MUSTARD BEAN PICKLES
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
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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