Anyone have a recipe for dilly beans and sour mustard pickles...

**alotofgooddeals** · 07-25-2011, 07:35 PM

I SCORED BIG at the vegetable stand.... a big huge paper grocery bag of beans for $15....and two huge bags of cucumbers for $7.... they said the reason being is because they have an overabunance and dont want them to spoil...i was psyched....would love to make some dilly beans and some sour mustard pickes....

Thanks for your help...

**craftypam** · 07-25-2011, 08:07 PM

Found this by googling;Sour Mustard Pickles.

Yield: Makes 8 quarts.

1 gallon cider vinegar
1 cup uniodized pickling salt
3/4 cup dry mustard
4 cups brown sugar
1 teaspoon alum
1 teaspoon turmeric
Enough 6-inch cucumbers, quartered, to fill 8 quart jars (leave any small cucumbers whole)
Mix together vinegar, pickling salt, mustard, brown sugar, alum, and turmeric. Pack cucumbers on end in quart jars. Fill jars with the cold brine and let jars stand, covered, on a shelf for 3 or 4 days. Pour brine off into a large kettle and add additional cucumbers to jars wherever there's space. Heat the brine to boiling and pour over the cucumbers. Cover and process for 5 minutes in a boiling-water bath.

This is from Ball Blue Book

Dilly Beans

2# green beans
1/4 cup canning salt
2-1/2 cups vinegar
2-1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic, divided
4 heads dill, divided
Trim ends off green beans. Combine salt vinegar and water in a large saucepot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4" headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic and 1 head dill to each quart. Ladle hot liquid over beans, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling water canner, Yield; about 4 pts or 2 qts.