This Recipe was so kindly given to me by my good friend from England Monica McGuiness.
2 pounds green beans
1 1/2 sweet onion
24 ounces apple cider vinegar
2 ears of corn husked and corn sliced off
1/2 cup water
2 TB corn starch
1 TB dry mustard
1 TB Tumeric
8 oz brown sugar
8 oz Sugar in the Raw
Simmer onions and vinegar for 5 minutes in a non reactive pan.
In seperate pan cook the beans and corn with 1/2 cup water to steam (covered) for 5 minutes.
Strain beans and corn and set aside.
Combine all dry ingredients
to onion and vinegar and simmer for 10 minutes.
Add Corn, Beans, and Sugar to vinegar mixture. And simmer for 5 minutes.Store in a can with a non reactive top, or an airtight containter in the fridge for 30 days.
Enjoy!
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