Green Bean Mustard Pickle Recipes

HOW TO MAKE MUSTARD PICKLES - GREAT-GRANDMA'S RECIPE

Steps:

• Place cucumbers and onions in a large stainless steel or glass bowl.
• Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
• Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
• After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
• Prepare water bath canner and begin warming the water.
• In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
• Once it's reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
• In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
• Bring water to a full boil, once water is boiling, process pints for 10 minutes.
• Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.

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.

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

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.

MUM'S YELLOW BEAN MUSTARD PICKLES

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.

GREEN BEANS WITH WHOLEGRAIN MUSTARD

Steps:

• Bring a large pan of water to the boil, then drop in the green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch.
• While the beans are cooking, heat the butter in a large shallow pan and soften the shallot. Add the mustard and crème fraîche, and bring to a simmer to combine. Add the drained beans and lemon juice, stir until evenly coated, then serve straight away.

PICKLED GREEN BEANS

Steps:

• Rinse green beans and break off stem ends. Put them into a pint jar, standing them up and squeezing as many into the jar as you can. There should be 1/2 inch of head space in the jar, so you may have to trim down some of the beans. Once you've cut them down to fit, take them out of the jar and sterilize the jar in a boiling water bath for 5 to 10 minutes. Using a jar grip, carefully remove the jar from the water and tip out all water.
• Place coriander seeds, mustard seeds, peppercorns and bay leaf in jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar.
• In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 2 months. For best results wait 2 days before eating.

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.