Mums Yellow Bean Mustard Pickles Recipes

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.

MOM'S MUSTARD PICKLES

Steps:

• Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
• MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
• SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.

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.

MUM'S SWEET MIXED PICKLES

Steps:

• 1. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces.
• 2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
• 3. Day 2: Change brine (do not rinse vegetables)
• 4. Day 3: Change brine (do not rinse vegetables)
• 5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
• 6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
• 7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.