Mom always preserved jars of tangy and savory green bean mustard pickles when the beans were being harvested in great quantities from our garden. They make a fabulous condiment and side dish, a way to bring garden beans onto the table when fresh beans aren’t available.

Ingredients for Green Bean Mustard Pickles

• 5 lbs. green beans
• 1 cup flour
• 2-1/2 lbs. brown sugar
• 1 cup dry mustard
• 2 tbsp celery seed
• 2 tbsp turmeric powder
• 1 t salt
• pinch garlic powder
• 3 pints vinegar

Preparing Green Bean Mustard Pickles

Wash and cut beans into small pieces. Cook in salted water 20 minutes. Mix flour, brown sugar, mustard, celery seed, turmeric, salt, and garlic powder. Add vinegar and blend till smooth. Boil 5 minutes. Add beans and bring to boil. Bottle at once in hot sterile jars.