Categories: Pickles, Beans 
      Yield: 1 servings 
  
      2 lb Green and/or yellow beans       1 1/2 ts Salt 
      2 c  Julienne strips of red          1 1/3 c  Brown sugar, firmly packed 
           -peppers (sweet)                    1 c  Cold water 
  1 1/2 c  Onions, coarsely chopped            2 c  White or cider vinegar 
      1 ts Tumeric                             1 tb Celery seeds 
    1/3 c  Dry mustard                     1 1/2 ts Mustard seeds 
    1/3 c  All purpose flour               
  
  Remove stem end from beans; cut beans into 1 inch lengths.  There should be 
  about 8 cups. In a large pot of rapidly boiling water, cook beans, about 
  1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks, 
  transfer immediately to large bowl of cold water to chill. Blanch peppers 
  and onions in similar way, boiling peppers for 1 minute and onions for 2 
  minutes.  Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour 
  and salt into sugar. Stir in cold water to make a smooth paste. In a large 
  heavy preserving kettle, combine vinegar and celery and mustard seeds; 
  bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, 
  then whisk mustard past into spiced vinegar in saucepan. Cook over medium 
  heat, whisking constantly until sauce is smooth. Reduce heat and simmer 
  uncovered, for 5 minutes.  Pour drained vegetables into sauce; mix well and 
  return to a boil.  Reduce heat and simmer 4 - 5 minutes or until vegetables 
  are tender.  Ladle into hot sterilized jars leaving 1/8 inch head space. 
  Seal.  I prefer to process these in a boiling water bath for 10 minutes for 
  1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.