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.
Store in a can with a non reactive top, or an airtight containter in the fridge for 30 days.