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
Directions
- 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.
