Shawn L. Bird

Original poetry, commentary, and fiction. All copyrights reserved.

For the #HeughansHeughligans = a Mustard Bean Pickle recipe July 16, 2013

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.

 

 

 

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