Mustard Bean Pickles

8 cups string beans
4 green peppers

Method
Break the washed & drained string beans into 1 inch lengths.  Wash the peppers, cut in half & remove the seeds, then cut into small pieces.  Place the string beans & the chopped peppers in a brine made in the proportion of 1/2 cup salt to 1 quart water.  Let the vegetables stand in this brine overnight.  Next morning, drain & cover with fresh water.  Drain again & then cover with a mixture of half vinegar & half water.  Let this tand for 1 hour & then bring to the boiling point.  Drain the vinegar mixture from the vegetables, then cover them wtih a mustard dressing & simmer for 5 minutes.  Pack into hot, sterilized jars & seal at once

Mustard Dressing
2 1/2 cups vinegar
1 1/2 cups water
4 tbsp flour
1 cup sugar
1 1/2 tsp tumeric
3 tbsp powdered mustard
1 1/2 tsp celery seed

Method:
Mix all the dry ingredients.  Heat the vinegar & water...ctd on pg 21 {when I find pg 21, I will finish this}