How To make Chunky Mustard Beans with Red Peppers
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet) 1 1/2 c Onions, coarsely chopped
1 ts Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds
Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
How To make Chunky Mustard Beans with Red Peppers's Videos
Beans Or No Beans??? Early 1900s Chili Recipes - Old Cookbook Show
Beans Or No Beans??? Early 1900s Chili Recipes - Glen And Friends Cooking
I get it - You're from Texas and you believe that Chili was invented in Texas, and can't have beans in it... well it most likely wasn't invented there, and lots of Texas cookbooks from pre-WW2 have chili recipes with beans.
With that out of the way, we can move on. Down through the history of cooking there are many recipes all called 'chili' for short or chili con carne in full - not to mention many variations called Mexican Stew. Probably Chili Colorado (literally Chili Red) is the starting point for the modern recipe, but the basic meat and dried chili stew goes back centuries and wasn't really 'invented'.
This article from Texas Monthly does a decent job of trying to tell an unbiased history of Chili: Stating that many of the dates and history that are passed around as truth - are probably false.
Today on the old cookbook show we take a look at a bunch of community cookbook recipes and try to tease out what a traditional chili recipe looks like.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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How to Can Hot Pepper Mustard
Canning becomes a tradition. So much, sometimes, that I forget some recipes aren’t in everyone’s recipe box. A case in point: this hot pepper mustard.
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The idea seems odd, but I've become so used to it on our family table at so many different times of the year. We eat this on everything: nachos (amazing!), pizza (don’t give me that look), meat, sides... it just adds an extra pop of spice and flavor. So far, everyone that tries it falls in love.
Now, it's your turn!
Ingredients:
- 6 cups finely chopped hot peppers
- 4 cups white distilled vinegar
- 3 tsp canning salt
- 2 cups yellow prepared mustard
-1/2 cup monk fruit sugar or granulated white sugar
- 1 cup water
- 7 tbsp cornstarch (USDA recommends using clear jel to thicken canned recipes)
Instructions:
- Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on the heat level you desire. Chop finely in a food processor. Pour into a heavy-bottomed 8-quart stockpot.
- Stir in vinegar, salt, mustard, and sugar.
- Bring to a boil, reduce to a low boil, and cook for 10 minutes.
- While cooking, whisk together the water and cornstarch and set aside.
- After the mixture has cooked, remove the pepper mixture from the heat and whisk in the prepared cornstarch slurry.
- Return to a boil and continue to whisk until the mixture boils throughout.
- Once boiled, remove and pour into prepared sterilized pint canning jars. Wipe off the rims of jars. Fit with lids and rings.
- Place in a boiling water bath, covering the jars with at least 1 inch of water. Return the water bath to a boil and process for 25 minutes.
- Remove from the water bath and cool on a rack for 8-12 hours. Store in a cool dark place.
#canning #preserving #hotpepper #mustard
Carolina BBQ Sauce 2 Ways: Vinegar Pepper BBQ Sauce -&- Mustard BBQ Sauce Recipe
Carolina BBQ Sauce 2 Ways - Vinegar Pepper BBQ Sauce -Or- Mustard BBQ Sauce Recipe. Which do you prefer? Are you a fan of a Carolina vinegar bbq sauce recipe? Or do you prefer a Carolina mustard bbq sauce recipe? When you make Carolina vinegar BBQ mop sauce; do you add ketchup? Which pulled pork mop sauce do you make?
Glen's Pepper Hog Sauce:
250 mL (1 cup) distilled vinegar
125 mL (½ cup) apple cider vinegar
1 lemon (juiced and shell)
15 mL (1 Tbsp) brown sugar
30 mL (2 Tbsp) hot sauce
5 mL (1 tsp) salt
5 mL (1 tsp) paprika
2 mL (½ tsp) cayenne
5 mL (1 tsp) red pepper flakes
15 mL (1 Tbsp) black pepper
Carolina Mustard BBQ Sauce
Ingredients
250 mL (1 cup) yellow mustard
60 mL (¼ cup) honey
125 mL (½ cup) apple cider vinegar
30 mL (2 Tbsp) brown sugar
15 mL (1 Tbsp) Worcestershire sauce
10 mL (2 tsp) black pepper
5 mL (1 tsp) salt
15 mL (1 Tbsp) hot sauce
Method: (both sauces are the same)
Combine all ingredients in a medium sized saucepan.
Cook over low heat, stirring frequently for 10-15 minutes.
You aren't 'cooking' the sauce, just heating it so that the sugars dissolve and the flavours meld.
Remove from heat, allow to cool, then transfer to a lidded jar.
(in the case of the pepper sauce - remove the lemon shells)
Our BBQ Vinegar Slaw Recipe:
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Carolina BBQ Sauce 2 Ways: Vinegar Pepper BBQ Sauce -&- Mustard BBQ Sauce Recipe:
Smoked Pulled Pork Butt Recipe On The Yoder Ys640S:
Make WORCESTERSHIRE Sauce At Home:
LACTO Fermented HOT Pepper / Hot Pepper Sauce Recipe:
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S3Ep05-Stir Fry Leaf Tripe with Spicy Pickled Sour Mustard 酸菜炒牛百葉
RECIPE BELOW: This tripe dish has a wonderful snappy crunchy texture with a good bite and chew. The sour mustard green provides a nice bit of acid and a little extra crunch along with a bit of heat from the chilis. The fermented black beans a nice earthy savory flavor.
Ingredients:
• 1# Beef bible tripe
• 2 pkg/3 oz sliced sour mustard
• 2 Tsp fermented black beans, soaked, washed, rinse & drain
• 1 knob ginger, minced
• 5 cloves garlic, minced
• 2 green onions, angle sliced
• 2 Tbsp cilantro, rough chop
• 1 Tbsp Shaoxing wine
• 1.5 Tsp sesame oil
• 1 Tsp Soy sauce
• 1/4 tsp White pepper
• 1/2 Tsp seasoning salt mix-Watch video-
• 1 Tsp Sugar
• 2 Thai chilies, minced *optional
• Oil for cooking
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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Chunky Mustard Pickles Part 2
Prepare and cook ingredients. Add canning gel and spices.
Kimchi made with mustard greens (gat-kimchi:갓김치)
I'm sharing my gat kimchi recipe today! Oh my gaht! : )
Gat is mustard greens in Korean. It's super easy to make without using lots of kimchi seasoning paste. Full recipe:
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