Ingredients
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15 1/2 oz. can whole wax beans, drained
1/2 c. vinegar
2 Tbsp. finely chopped onion
1/2 c. sugar
2 Tbsp. prepared mustard
1/4 tsp. salt
Preparation
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In saucepan, combine sugar, vinegar, mustard, onion, salt and 1/3 cup water.
Bring mixture to boil, stirring until dissolved. Add drained beans.
Simmer, uncovered, for 5 minutes.
Allow to cool, cover and refrigerate several hours or overnight.
May substitute 1 pound cooked fresh wax beans.
Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
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