5 qts. whole yellow wax beans with ends removed
1 qt. vinegar diluted with 3 quarts water
1 jar French's mustard
1 lb. granulated sugar

Cook beans in salted water until nearly done. Cook together vinegar, mustard and sugar. Add beans. Bring to a boil, put in canning jars, add some black pepper. Seal jars. Modern canning methods would probably indicate a hot water bath treatment, but this was always done by the hot pack method.