6 cups yellow wax beans; stems removed and cut into 1-1 1/2 inch lengths1
1/2 onion; thinly sliced
1 teaspoon natural sea salt (no iodine or anti-caking agents
1 1/2 cups apple cider vinegar
1 1/2 cups water
1 cup plus 2 Tablespoons sugar (I used organic evaporated cane juice)
3/4 teaspoon celery seeds
1 1/2 teaspoons prepared mustard (I used Grey Poupon- “but of course”)
3/4 teaspoon ground ginger
3/4 teaspoon nutmeg
3/8 teaspoon turmeric
few dashes red pepper flakes
Sterilize jars; place 3 pint jars in a large pot, fill with water, bring to a boil and cook for 15 minutes. Do not boil lids. Pour simmered and still hot water into a bowl with the lids and cover. Leave rings to the side.
Place all ingredients into a large pot, heat to simmering and allow to simmer for 5 minutes.
Pack the beans and liquid into hot pint jars leaving 1/2 inch head space in each one. Wipe the edges of the jars clean. Seal the lids on with the lid rings and process in a water bath for 10 minutes.
Adapted from “Louise’s Bread & Butter Pickles” out of Andrea Chesman’s “Pickles & Relishes 150 Recipes Apples to Zucchini”; page 47.