I have been enjoying these pickled mustard beans since I was a child. It was something my mom made at the end of every summer from the abundance of yellow beans we had growing in the garden. Its tangy mustard flavor goes great with an array of meals.
This year the beans were bountiful. We had plenty to eat and plenty ready to be preserved to enjoy all winter long.
My mom uses yellow wax beans, but I use a mixture of both yellow and green beans in these pickled mustard beans and sometimes I even substitute some of the beans for carrots. They are simply delicious.
Let’s get started!
Trim the ends of the beans and chop into about 1″ to 1-1/2″ pieces. I used carrots as well. Cook until fork tender. Drain.
Meanwhile, prepare sauce. Combine sugar, flour, dry mustard, pickling salt, ginger, turmeric, vinegar, water and chopped onions. Cook until sauce thickens. Add red peppers.
Sauce has thickened wonderfully and has become a deep yellow in color.
Time to add our drained beans (and carrots if using) to the sauce.
Add red peppers, if you haven’t already. Stir well.
Bring to a boil, stirring constantly.
Once boiling, turn stove off and stir. Time to can this deliciousness!
In sterilized jars, scoop mustard bean mixture into jars, getting beans and sauce in all of the jars. A canning funnel is very helpful!
Stir to remove air bubbles. Wipe rims. Place seals on and rims. Tighten to just finger tight. Too tight and jar may break.
Once canning pot is boiling, add jars in carefully. Bring back up to a boil. Process for 15 minutes.
Remove from pot and place on cutting boards that have been lined with thick towels.
Let cool completely. Jars that have not sealed get refrigerated, and sealed jars can be dated and stored until ready to eat. These taste best once they have sat for at least 2 to 4 weeks for the flavors to meld.
Wondering if your jars sealed? Check out my dill pickle post here: https://www.ourcityhomestead.com/homemade-dill-pickles/
These are simply delicious! If you enjoy mustard, you will definitely enjoy these mustard beans! And these go great with sandwiches!
Here is the recipe for my mom’s mustard beans!
Pickled Mustard Beans
11 cups green or yellow beans, washed, trimmed and cut into 1-1/2″ pieces
1 large red pepper, finely chopped
Sauce:
3 cups granulated sugar
1/2 cup flour
1/4 cup dry mustard
1/4 cup pickling salt
1 tbsp ground ginger
1 tsp turmeric
2-1/2 cups white vinegar
1/2 cup water
4 cups chopped onions
Cook beans until fork tender. If you would like to use carrots as well, then cook 9 cups beans and 2 cups carrots.
Combine sauce ingredients in large stainless steel pot. Cook until thickened.
Add prepared beans (and carrots if using) and red pepper. Return to a boil, stirring constantly.
This makes 7 – 500ml jars.
Once your jars are sterilized, place on a cutting board.
Place seals in a bowl of warm water.
Use a funnel and scoop mustard beans into jars.
Fill up to 1/4″ of headspace.
Stir beans in each jar to remove air bubbles.
Wipe rim.
Place seal on jar.
Place ring on jar but only finger tight. I always tighten to just finger tight and then loosen slightly.
Place in canning pot of boiling water. Water should be nearly to the bottom of the seal on the jar.
Place lid on. Bring back up to a boil. Process 15 minutes.
Carefully remove from canning pot and place on cutting boards that have been lined with towels.
Let cool completely.
Jars that have not sealed, place in refrigerator. Jars that did seal can be dated and stored.
