Recipe information
Yield
Makes 7 to 8 pints
Ingredients
5 1/2 pounds wax beans, trimmed and cut into 1" pieces
3 cups sugar
2 tablespoons celery seed
1 tablespoon turmeric
3/4 cup flour
3/8 cup dry mustard
4 cups cider vinegar
Preparation
Cook the beans in boiling salted water until just tender but still crisp. Drain. Mix remaining ingredients in a large pot and cook until thick, stirring constantly. Add the drained beans, bring the mixture to a full boil and pour into hot, sterilized preserving jars. Cover and seal.
