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