Chunky mustard beans with red peppers
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Chunky mustard beans with red peppers
  Mustard    Beans    Peppers    Pickles  
Last updated 6/12/2012 1:16:22 AM. Recipe ID 46197. Report a problem with this recipe.
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      Title: Chunky mustard beans with red peppers
 Categories: Pickles, Beans
      Yield: 1 Servings
      2 lb Green and/or yellow beans
      2 c  Julienne strips of red
           -peppers (sweet)
  1 1/2 c  Onions, coarsely chopped
      1 ts Tumeric
    1/3 c  Dry mustard
    1/3 c  All purpose flour
  1 1/2 ts Salt
  1 1/3 c  Brown sugar, firmly packed
      1 c  Cold water
      2 c  White or cider vinegar
      1 tb Celery seeds
  1 1/2 ts Mustard seeds
  Remove stem end from beans; cut beans into 1 inch lengths. There
  should be about 8 cups. In a large pot of rapidly boiling water, cook
  beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As
  each batch cooks, transfer immediately to large bowl of cold water to
  chill. Blanch peppers and onions in similar way, boiling peppers for
  1 minute and onions for 2 minutes.  Drain thoroughly. In a medium
  bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold
  water to make a smooth paste. In a large heavy preserving kettle,
  combine vinegar and celery and mustard seeds; bring to boil. Stir in
  about 1 cup of spiced vinegar into mustard paste, then whisk mustard
  past into spiced vinegar in saucepan. Cook over medium heat, whisking
  constantly until sauce is smooth. Reduce heat and simmer uncovered,
  for 5 minutes. Pour drained vegetables into sauce; mix well and
  return to a boil.  Reduce heat and simmer 4 - 5 minutes or until
  vegetables are tender.  Ladle into hot sterilized jars leaving 1/8
  inch head space. Seal. I prefer to process these in a boiling water
  bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars.
  Makes about 9 cups.

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Recipe ID 46197 (Apr 03, 2005)

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