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MUSTARD BEAN PICKLES

5 lbs. beans, cut and cooked until tender

SAUCE:

3 c. vinegar
4 tbsp. mustard
2 c. water
4 c. white sugar
1 tsp. turmeric
8 tbsp. flour
1 tsp. salt (pickling)

Mix dry ingredients. Mix water in. Add vinegar; boil, stirring gradually until thickened. Pour over beans; heat and seal in sterilized jars.

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