Go Back

Helen Meeks' Pickled Beans

Brighten up your winter table with our tangy Pickled Beans! These vibrant yellow beans are lovingly preserved in a zesty blend of vinegar, sugar, and a hint of dry mustard, creating a delightful balance of sweet and sour. Infused with aromatic celery seed and a touch of golden turmeric, each crunchy bite offers a burst of flavor that’s perfect for snacking or as a zesty addition to salads. Elevate your culinary repertoire with this colorful, tasty treat that captures the essence of home-cooked goodness!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 7 Pints
Course: Side Dish
Cuisine: American
Calories: 172
Ingredients Equipment Method Notes

Ingredients
  

  • 4 quarts yellow beans
  • 5 cups white sugar
  • ½ cup flour
  • ¼ cup dry mustard
  • 1 tsp. celery seed
  • 1 tsp. turmeric
  • 3 cups vinegar

Equipment

  • Large pot or pressure cooker (for canning)
  • Large pot

Method
 

  1. Wash and trim end of the yellow beans.
  2. Boil the beans until tender. Drain well.
  3. Combine the remaining ingredients in a large pot and bring to a boil. Boil until the mixture thickens.
  4. Pour the mixture over the beans.
  5. Seal in sterilized jars, per canning preference

Notes

Calories are based on a 1/2 cup serving size.