Homemade Mustard Beans are incredibly creamy with a nice blend of sweet and tangy flavors, a great addition to any dinner table. Your guests will thank you when you serve these mustard beans, they are a welcome change from dill pickles or bread and butter pickles. When you have extra beans in your garden and you possibly can't preserve any more, make these easy-to-make mustard beans - no water bath or pressure cooker is required!
This is a recipe that my mother-in-law shared with me. She has made these mustard beans every summer for the last 50 years. We have adjusted the ingredients and tweaked it many times over the years until we came up with the perfect recipe.
Mustard Beans go perfect with any meal, and we always serve them at Thanksgiving and Christmas dinner. They are the perfect accompaniment with roast or ham.
Why We Love Mustard Beans
- We use our own homegrown yellow wax beans, which are one of the easiest vegetables to grow
- They are full of flavor
- Use mustard beans in place of relish on smokies, hot dogs, or hamburgers
- We like these pickles better than dill pickles
- No pressure canner required
Only a few basic ingredients are required to make this recipe.
- Yellow wax beans
- All-purpose flour
- Dry mustard powder
- White sugar
- Celery seed
- White vinegar
See the recipe card for quantities.
How to make Mustard Beans
These are so easy to make, essentially boil some yellow wax beans, add a few ingredients to a saucepan and heat it up, add cooked beans, and spoon into clean jars. Easy peasy!
Ready to get started?
Start off by cutting 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. When the water is boiling, add yellow beans. 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.
Next, heat clean 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 the beans were cooked in, add the rest of the ingredients. Stir with a whisk until smooth, and heat over medium heat until it starts to come to a boil.
The sauce will thicken up as soon as it comes to a boil. Immediately add cooked beans to 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 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 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 jar on a towel. Repeat with the remaining 4 jars.
That's all there is to it! Enjoy!
Hint: Use a magnet to easily grab the snap lids out of the hot water.
Add ½-1 cup of diced red pepper to the sauce. It tastes great and adds fantastic color to the mustard beans.
To make these mustard beans, you will need:
- Canning jars
- Snap lids
- Canning kit
- Large pot
- Store the sealed jars in a dark, cool area. A cold room is a perfect place.
- Store opened jar in the fridge for up to 2 months.
These ingredients don't stand up well to freezing.
Frequently Asked Questions (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.
- 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 (when you press down on the lid with your finger and it bounces back), immediately place jar in the fridge.
Related Preserving Recipes
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How To Make Mustard Beans
- Large pot
- Canning jars
- Snap lids
- Canning equipment, funnel, tongs, magnet
- 10 cups yellow wax beans cut in 1-inch lengths
- 6 cups water to cover beans
- 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
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 heat until it comes to a boil. The sauce will thicken up as soon as it comes to a boil. Immediately add cooked beans to 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 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.
- Store the sealed jars in a dark, cold place. A cold room is a perfect place.Store opened jars in the fridge for up to 2 months.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove