How To Make Mustard Bean Pickles

Homemade mustard pickles in a canning jar with a red lid, with another jar of mustard bean pickles in the background.

4.82 from 16 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: All Recipes, Side Dish

Cuisine: American

Servings: pints

Calories: 97kcal

Author: Jeri Walker

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.

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