GREEN BEAN & MUSTARD PICKLE
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Provided by Sara Buenfeld
Categories Condiment
Time 1h
Yield Makes approx 2.7kg/6lb, 6 x 450g jars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.19 milligram of sodium
MUM'S YELLOW BEAN MUSTARD PICKLES
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
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 BEAN MUSTARD RELISH
Make and share this Green Bean Mustard Relish recipe from Food.com.
Provided by mew Elaine in MD
Categories Vegetable
Time 1h20m
Yield 5 pints
Number Of Ingredients 10
Steps:
- Cook vegetables in lightly salted boiling water until tender, about 30 minutes.
- Drain and discard liquid.
- In separate saucepan combine vinegar and sugar and bring up to a boil.
- Meanwhile combine flour, mustard and tumeric with cold water and stir slowly into hot vinegar mixture.
- Add celery seed and simmer 20 minutes, stirring occasionally.
- Add vegetables and simmer 10 minutes, stirring occasionally.
- Continue to simmer while you pack into prepared (sterilized) jars filling to within 1/2" of the top making sure vinegar solution covers the vegetables.
- Cap.
- Process in boiling water bath five minutes.
BEAN RELISH
My dad's friend used to serve this as an appetizer in his restaurant in Ipswich, Mass. He shared it with us many years ago and it has been a family favorite ever since. Serve with crackers or favorite crudites.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.
Nutrition Facts : Calories 652.3 calories, Carbohydrate 67.9 g, Cholesterol 16.7 mg, Fat 36.6 g, Fiber 20 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 1555.7 mg, Sugar 15.1 g
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