Audrey’s Mustard Bean Pickles
and Ham

For Ham:

Place ham in a stovetop pan and add water until ham is nearly covered. Boil for 1 1/2 hours.

For Bean Pickles:

4 quarts yellow beans, washed and cut into inch pieces. Boil in salt water until tender. Drain well.

For bean mixure:

3 cups white sugar

1/2 cup flour

1/2 cup dry mustard

1 tbsp celery seed

1 tbsp tumeric

3 cups white vinegar

Place ingredients in a sauce pan and boil until thick. Then pour dressing over beans and, following a canning recipe, seal in jars.

Credit: Audrey Smith, Argyle, Manitoba