Mums Yellow Bean Mustard Pickles Recipes

GRANDMOTHER'S MUSTARD PICKLES

Steps:

• In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
• Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
• Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
• Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
• Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.

MUSTARD PICKLES

Steps:

• Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
• Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
• In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
• Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

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.

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 DILL BEANS (PICKLED)

Steps:

• These directions are for one jar.
• Adjust to suit the number of jars you will need for your beans.
• Sterilize canning jar (s) and lids (&rubber rings, if you are using old style jars).
• Trim ends off beans.
• Cook in boiling water just until tender (4-8 minutes).
• Drain and pour cold water over beans to chill.
• Drain thoroughly then arrange in (sterilized) jar.
• To each jar add salt, vinegar, sugar, dill, and garlic.
• Add COLD water to fill.
• Seal (screw on lids- with rings, if using old style jars).
• Store jars in a pan or container (brine may bubble over).
• Ready to eat in 7-10 days.
• If mold develops in jar or if beans turn mushy, discard.

SWEET MUSTARD PICKLES

Steps:

• Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
• Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
• Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.

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.

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.

GRANDMA'S HOMEMADE MUSTARD PICKLES

Steps:

• Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
• Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
• Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.