Green Bean Relish Recipes

GREEN & YELLOW BEAN RELISH

Steps:

• Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
• Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
• Mix water and cornstarch.
• Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
• Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
• Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
• Pressure process at 10 lbs:
• 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.

4-BEAN RELISH

Steps:

• Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service.

GREEN BEAN & MUSTARD PICKLE

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.

GREEN BEAN MUSTARD RELISH

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.