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Ingredientes
- 2 lb green and/or possibly yellow beans
- 2 c. julienne strips of sweet red peppers
- 1 1/2 c. coarsely minced onions
- 1 tsp tumeric
- 1/3 c. dry mustard
- 1/3 c. all-purpose flour
- 1 1/2 tsp salt
- 1 1/3 c. brown sugar - (firmly packed)
- 1 c. cool water
- 2 c. white or possibly cider vinegar
- 1 Tbsp. celery seeds
- 1 1/2 tsp mustard seeds
Direcciones
- Remove stem end from beans; cut beans into 1-inch lengths. There should be about 8 c..
- In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, till tender-crunchy, about 3 min. As each batch cooks, transfer immediately to large bowl of cool water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 min. Drain thoroughly.
- In a medium bowl, blend turmeric, mustard, flour and salt into sugar. Stir in cool 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 c. of spiced vinegar into mustard paste, then whisk mustard paste into spiced vinegar in saucepan. Cook over medium heat, whisking constantly till sauce is smooth. Reduce heat and simmer uncovered, for 5 min.
- Pour liquid removed vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 to 5 min or possibly till vegetables are tender. Ladle into warm sterilized jars leaving 1/8-inch head space. Seal. Process jars in a boiling water bath for 10 min for half-pint jars and 15 min for pint jars.
- This recipe yields about 9 half-pints.
- Yield: 9 half-pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1138g | |
| Calories 1514 | |
| Calories from Fat 64 | 4% |
| Total Fat 7.65g | 10% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 4550mg | 190% |
| Potassium 1473mg | 42% |
| Total Carbs 361.31g | 96% |
| Dietary Fiber 13.6g | 45% |
| Sugars 300.89g | 201% |
| Protein 15.34g | 25% |
