- 2 pounds [900 g] wax [yellow] beans
- 4 cups [1 L] boiling water
- 3 cups [750 mL] vinegar
- 1 cup [250 mL] brown sugar
- 1 1/4 cups [260 g] white sugar
- 1/2 cup [70 g] flour
- 2 tablespoons [30 mL] dry mustard
- 1 tablespoon [15 mL] turmeric
- 1 teaspoon [5 mL] celery seeds
- 1/2 teaspoon [2.5 mL] mustard seeds
- 1 teaspoon [5 mL] salt
- 1 cup [250 mL] vinegar
- 4 [2-cup / 500-mL] each hot sterilized jars, and lids
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- Clean and remove ends from wax beans.
- Cook wax beans into boiling water until just tender.
- Drain well; reserve.
- Into a large casserole, bring 3 cups [750 mL] vinegar to a boil.
- Measure brown and withe sugars, flour, dry mustard, turmeric, celery seeds, mustard seeds and salt into a bowl.
- Stir well.
- Slowly stir in remaining vinegar, into a smooth paste.
- Stir into boiling vinegar until it returns to a boil and thickens.
- Gently stir in reserved wax beans, return to a boil.
- Fill hot sterilized jars with mixture, to within 1/2 inch [1.3 cm] of top.
- Place sterilized metal lids on jars and screw metal bands on securely.
- Leave to cool completely.
- Check seals before storing; keep any unsealed jar refrigerate, and eat as promptly as possible.
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