Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Mustard Curried Pickled Beans

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Mustard Curried Pickled Beans

This is my adapted version of an old favorite recipe.  Mustard Curried Pickled Beans is a delicious side dish in the summer or can also form part of your roast dinner any time of the year!

Mustard Curried Pickled Beans 
Ingredients

4 lb (± 2kg) sliced fresh green beans
1 lb (± 1kg) sliced and chopped white onions

5 cups white sugar
4 cups white vinegar

 

Mustard Curried Pickled Beans 

Sauce

1 cup gluten-free flour
1 cup mustard powder
2 semi heaped tsp turmeric
½ tsp strong curry powder (depending on taste – this is optional)
Salt to taste

1 cup white vinegar

 

Mustard Curried Pickled Beans 

Method

In a large pot, mix the beans and onions and add water, just enough to cover the vegetables.
Cook until al dente (cooked to be firm to the bite).
You may wish to drain the excess water (I did) if it’s too much.
Add the vinegar and sugar to the remaining water.
Continue to cook this mixture, slowly, until vegetables are soft but not too soft.

In a separate bowl, mix the sauce ingredients with 1 cup white vinegar and some of the sugar/vinegar mixture.
Mix everything together with the beans and onions and continue to cook until cooked through and the sauce thickened.

Prepared sterilized bottles and while bottles and mixture still hot (but manageable to handle) spoon Mustard Curried Beans into the bottles and seal.
Clean the outside of the bottles, as it will be sticky, and once it is a cold store and enjoy it.

 

Prepared, tried, and tested Esme Slabs

We invite you to come and join us on Facebook:

 
TRH Tried and Tested Recipes From Home Chefs
 
and then we also have our SA Tasty Recipes – Saffas Daily Recipes for South African and Ex-pats.
 
 
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
 
 
 

 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

8 thoughts on “Mustard Curried Pickled Beans”

Leave a Comment