Mustard Bean Pickles

• lb yellow beans↗1 1
• cups white vinegar↗1 1⁄2 1 1⁄2
• cup brown sugar↗1⁄2 1⁄2
• cup white sugar↗2⁄3 2⁄3
• tablespoons Clear Jel↗2 2
• tablespoon mustard powder1 1
• teaspoon turmeric↗1 1
• teaspoon celery seed1⁄2 1⁄2
• teaspoon mustard seeds1⁄2 1⁄2
• teaspoon table salt↗1⁄2 1⁄2
• cup white vinegar↗1 1

Step-by-step instructions

1. 1

   Cut beans into 1" pieces.

2. 2

   Cook beans in boiling water just until tender. Drain well.

3. 3

   In a saucepan large enough to hold everything heat the first amount of vinegar (1 1/2 cups) until it boils.

4. 4

   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.

5. 5

   It is recommended to process all pickles in a hot water bath for 10 minutes to ensure a good seal.

6. 6

   Do not reduce or weaken the vinegar in this recipe or alter proportions of beans to sauce. The acidity is necessary for safety.