Shawn L. Bird

In response to the furore racing around the Outlander world about main character Jamie Fraser being played by Sam Heughan, and the requirement that to be a #HeughansHeughligans you must like pickles (don’t ask).  I hereby humbly submit my mother-in-law’s Mustard Bean Pickle recipe.  I love these.  I haven’t made them in years, but it might just be time again!  (This is not Outlander’s Kitchen.  I am not a chef).

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5 qt cut up beans (personally, I like them left long)

2.5 c boiling water

2.5 tsp pickling salt*

Cook beans in water/salt  above until just tender.  Drain.  Reserve liquid.  In a bowl, mix

1.25 c flour

5 tsp pickling salt

3/4 c dry mustard

2.5 tsp turmeric

8 c sugar (5 brown+3 white)

with half the reserved bean liquid to make a smooth, thin paste.  Reserve.  Boil

6.5 c vinegar

2.5 tbsp celery seeds

2 c of water

Gradually add this vinegar mixture TO the paste, mixing well after each addition.  Return to the pot and cook, stirring constantly until thick- about 5 minutes.   Add beans and bring to a boil.

Pour into hot sterilized jars.  Seal.

Munch cold while enjoying Outlander starring Sam Heughan on Starz come spring 2014.

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*note= use pickling salt as the iodine in regular salt makes pickles soft.  No one wants droopy pickles.