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Mustard bean

Yield: 7 x half-litre (1 US pint) jars

Course Pickles
Cuisine American
Keyword Beans, Mustard
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Yield 7 x half-litre (1 US pint) jars
Calories 68 kcal

Ingredients

  • 1.25 kg green beans (trimmed, chopped. About 11 cups/ 2 3/4 lbs. Measurements after prep.)
  • 200 g red bell pepper (Washed, seeded, finely-chopped. About 1 1/4 cups / 7 oz . 1 large one. Measurements after prep.)
  • 600 g onion (finely chopped. 4 cups / 1 1/3 pounds. 4 medium. Measurements after prep.)
  • 4 tablespoons mustard powder
  • 4 tablespoons salt
  • 4 tablespoons Clearjel (1/2 cup / 2.5 oz. OR flour)
  • 1 tablespoon ginger (ground)
  • 1 teaspoon turmeric (ground)
  • 650 ml white vinegar (5% acidity or higher. 2.5 cups / 20 oz)
  • 600 g sugar (white. 3 cups / 24 oz)
  • 125 ml water (1/2 cup / 4 oz)
Metric - US Customary

Instructions

  1. Wash the beans, top and tail, and chop into pieces 4 cm (1 1/2 inches) long.
  2. EITHER set aside as is, OR see blanching option in recipe notes.
  3. Prep the pepper and onion; set aside (you can combine the pepper and the onion).
  4. In a large pot, mix together everything from the mustard powder down to the turmeric.
  5. Add in the vinegar, water and sugar OR liquid stevia. Whisk smooth.
  6. Stir in the blanched beans (drained well), pepper and onion.
  7. Put over medium high-heat, bring to a boil, then lower to a steady simmer for 5 minutes stirring constantly so you don't get burning on the bottom.
  8. Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  9. Leave 2 cm (1/2 inch) headspace for either size jar.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process either size jar for 15 minutes; increase time as needed for your altitude.
  15. Best after at least a month of jar time.