"The belly rules the mind."--Spanish Proverb

Pickled Beans Recipe

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This recipe for Pickled Beans, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fannie Johnson Roope
Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Green Beans
Canning Salt
Canning Jars

Directions:
Directions:
Cook green beans (already strung and broken) for about 20 minutes. You want the beans to be just barely tender, not soft. Drain beans and allow to get completely cool. To every peck of beans (8 qts packed) dissolve 1 level cup of canning salt in enough cold water to cover beans. Place a double thick plastic garbage sack over beans in crock and fill sack with enough cold water to seal out all the air between beans and crock. Tie plastic sack securely and let beans pickle for 8 to 10 days. You may taste for desired sourness. Remove water weight, place in jars and seal.

 

 

 

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