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 canning recipe, be sure to check out my easy zucchini relish and bread and butter refrigerator pickles next!
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My mother-in-law shared this yellow bean recipe with me. 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.
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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 tender, drain beans in a large colander and set aside.
- Wash jars, lids, and screw caps in hot soapy water. 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 hot sterilized jars, 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 rims 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 to 1 cup of diced red pepper to the sauce when you add the cooked beans 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.
Jeri's Tips
- Do not overcook the beans; they should just be fork-tender
- Prepare the jars and lids before making the sauce. That will give them enough time to heat up thoroughly.
- Place an old towel underneath your jars when 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, place the jar immediately in the refrigerator.
If You Like This Recipe
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Printable 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 tablespoons dry mustard powder
- 2 teaspoons turmeric
- 1½ teaspoon salt
- 3¼ cup granulated sugar
- 1½ tablespoons 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 (and diced red pepper if using) to the sauce and stir gently to combine.
- 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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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
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Jan Egger says
Hi Jeri
I just found this recipe and was wondering if canned yellow beans would work as good as fresh ones?
Jan
Jeri Walker says
Hi Jan! Yes, you can use drained and rinsed yellow canned beans. Just skip the boiling step, simmer them gently in the mustard sauce until they're heated through, and store them in the refrigerator (for up to 2 months). Skip the canning process entirely since canned beans are already fully cooked, they'll turn mushy if reprocessed, and it can also cause inconsistent acidity levels. So they're great for fridge storage, just not the pantry.