Homemade Mustard Bean Pickles are creamy and sweet with a tangy flavor. This is one of the easiest canning recipes and a great way to use yellow wax beans from your garden.
If you love this recipe, check out my bread and butter refrigerator pickles next!
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My mother-in-law shared this yellow bean recipe. She has made these mustard beans every summer for over 50 years. Together, we adjusted the recipe until we got it perfect.
Mustard Beans go with any meal. I always serve them at Thanksgiving and Christmas dinner. They are the perfect accompaniment with Smoked Chuck Roast and Double Smoked Ham.
For another delicious homemade pickle recipe, check out Pickled Green Tomatoes.
Why You'll Love Mustard Yellow Beans
- Homemade mustard pickles are a nice change from dill pickles or bread and butter pickles
- No water bath or pressure cooker is needed.
- It's a great way to use a surplus of homegrown yellow wax beans.
- Use mustard beans instead of relish on smokies, hot dogs, or hamburgers.
Recipe Ingredients
You can find everything you need to make this mustard bean canning recipe at your local grocery store.
- Yellow wax beans
- All-purpose flour
- Dry mustard powder
- Turmeric
- Salt
- White sugar
- Celery seed
- White vinegar
- Water
See the printable recipe card for quantities and a complete list of ingredients.
How To Make Mustard Bean Pickles
- Cut the ends off the yellow wax beans, then cut the beans into 1-inch pieces. Wash the beans with clean, cold water.
- Fill a large pot with water and bring it to a boil. Add yellow beans to the boiling water. Reduce heat to medium and boil until just tender, about 20 minutes.
- Pierce the beans with a fork; if the fork enters easily the beans are done; if not, boil a few minutes longer. When the beans are cooked, drain in a colander and set aside.
- Heat clean jars in a pot with 1 inch of water. Heat snap lids in hot water in a small saucepan, but do not boil.
- Add the rest of the ingredients to the same large pot the beans were cooked in. Stir with a whisk until smooth, and heat over medium-high heat until it starts to boil.
- As soon as the sauce comes to a boil, it will thicken. Immediately add the cooked beans to the sauce and stir gently to mix.
- Carefully pick up a heated jar and place a funnel in it. Spoon hot beans and sauce into the jar, leaving ¼" (6 mm) headspace.
- Remove the funnel and remove air bubbles by pushing a plastic knife down around the beans on the outside of the jar. Wipe the rim of the jar with a damp cloth.
- Place a heated snap lid on the jar and place a screw cap. Tighten the screw cap until hand-tight. Place a dishtowel on the counter and place the jar on a towel. Repeat with the remaining 4 jars.
- After 24 hours, check to make sure all of the jars are sealed, wipe the top of the jars with a damp cloth, and store in a cool dark place for up to 1 year. That's all you need to know for how to pickle beans! Enjoy!
Variations
- Add ½-1 cup of diced red pepper to the sauce to add fantastic color.
- Use a combination of green beans and yellow beans.
- You can also use prepared mustard instead of dry mustard powder.
Equipment
For canning yellow wax beans, you will need:
- Canning jars
- Snap lids
- Canning kit
- Large pot
- Whisk
Storage
- Store the sealed jars in a dark, cool area. A cold room is a perfect place.
- Store any opened jars in the fridge for up to 2 months.
Recipe FAQs
Yes! Use almond flour instead of all-purpose flour.
Mustard beans will last in the fridge in a covered container for up to 1 year.
A jar of unopened mustard bean pickles will keep, if stored properly, in a cool, dry place, such as a cold room, for up to 2 years.
You can eat these mustard beans right away. However, they will have the best flavor after two weeks. (I usually eat some before I spoon them into jars because I can't wait... they are so delicious).
You can tell if they are sealed by pressing down on the lid with your finger; if it bounces back, it did not seal.
I do not recommend doubling or tripling the recipe as I have tried several times but have never gotten consistent results. I suggest making multiple batches.
Expert Tips
- Do not overcook the beans; they should just be fork-tender
- Prepare jars and lids before you make the sauce. That will give them enough time to heat up thoroughly.
- Put an old towel underneath your jars when you are filling them. The turmeric in the sauce may cause staining.
- Label your jars with the date you made them.
- If any jars do not seal after 24 hours, immediately place the jar in the fridge.
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Recipe
How To Make Mustard Bean Pickles
Equipment
- Large pot
- Canning jars
- Snap lids
- Canning equipment, funnel, tongs, magnet
Ingredients
- 10 cups yellow wax beans trimmed, cut in 1-inch lengths
- 6 cups water to cover beans
Yellow sauce
- ¾ cup all-purpose flour
- 2 tablespoon dry mustard powder
- 2 teaspoon turmeric
- 1½ teaspoon salt
- 3¼ cup granulated sugar
- 1½ tablespoon celery seed
- 2 cups white vinegar
- 1 cup water
- ½-1 cup red pepper optional
Instructions
Cook yellow wax beans
- Cook yellow beans in boiling water until just tender, about 20 minutes. Pierce the beans with a fork; if the fork enters easily, the beans are done; if not, boil a few minutes longer. When the beans are cooked, drain in a colander and set aside.
Make the yellow sauce
- Prepare canning jars by heating clean, sterilized jars in a pan in about 1 inch of water. Heat snap lids in hot water in a small saucepan but do not boil.
- In the same large pot that you cooked the beans in, add the ingredients for the sauce. Stir with a whisk until smooth, and heat over medium-high heat until it comes to a boil and the sauce thickens. Immediately add cooked beans to the sauce and stir gently to mix.
- Place a funnel in a heated canning jar. Spoon hot beans and sauce into the jar, leaving ¼" (6 mm) headspace. Remove the funnel and wipe the rim of the jar with a damp cloth. Remove air bubbles with a plastic knife. Place a heated lid on the jar and place a screw cap. Tighten the screw cap until it is hand-tight. Place a dishtowel on the counter and place the jar on a towel. Repeat with the remaining 4 jars.
- For best results, don't open for two weeks. Store the sealed jars in a dark, cold place for up to a year, and opened jars in the fridge for up to 2 months.
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Recipe Notes:
- Do not overcook the beans; they should just be fork-tender
- Prepare jars and lids before you make the sauce.
- Put an old towel underneath your jars when you are filling them. The turmeric in the sauce may cause staining.
- Label your jars with the date you made them.
- If any jars do not seal after 24 hours, immediately place the jar in the fridge.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Deb Green says
I’m going to try this recipe! My mom recently passed and this is something she made yearly for as long as I can recall. Thank you
Jeri Walker says
I am so, so sorry for your loss, Deb. I hope this recipe will help you feel connected to your mom in some small way. If you have any questions while making it, feel free to message me. Thank you for sharing this with me. ❤️
Bill Soucoup says
Good Evening
Can this recipe be doubled?
Thanks
Bill
Jeri says
Hi Bill! Thanks for reaching out! I have doubled this recipe in the past, but unfortunately, the flavor of the mustard beans didn't turn out as well. I recommend following the recipe as is for the best results. Have a great day!
Jeri says
Hi, Helen. The ingredients and directions for the mustard beans are in the recipe card at the bottom of the post.
Marysa says
This sounds delicious. I've never had something like this before, and it sounds like a great recipe. It is always nice to make recipes that are handed down through the family.
Jeri says
It is delicious, and recipes handed down are usually the best ones! 🙂
Maria LeBlanc says
I'm just wondering it doesn't say so I'm assuming not but do they require a water bath?
Thank you
Maria LeBlanc
Jeri says
Hi, Maria! Thanks for checking out this recipe. Nope! No water bath is needed! 🙂
Kayla DiMaggio says
These mustard beans were so tangy and delicious! I will be honest that I had never heard of mustard beans before reading your post but I got lucky and found some at our farmer's market!
Linda says
I've always enjoyed mustard and this recipe can't get any better. So creamy and delicious
Agnieszka says
I have so many beans in my garden right now and we love mustard! So glad I found this recipe. Sounds amazing!
Jeannie says
The instructions are super clear and easy to follow I want to make my own too to add to my homemade lentils patties
Marilyn Henderson says
How long before they are ready to eat
Jeri says
Hi Marilyn. Thanks for reaching out! These mustard beans are best enjoyed after at least 2 weeks. However, you can eat them as soon as they are ready; they just won't have the optimal flavor profile. (I usually eat them while they are cooking in the sauce just before I spoon them into jars because I can't wait). 🙂 Hope that helps!