Green Bean Mustard Pickle Recipes

Steps:

• Place the beans in a heatproof container.
• In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
• Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

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.

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.

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.

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.

Steps:

• Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside., In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through.

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.