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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pickled Beans Recipe

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This recipe for Pickled Beans is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Beans
Pickling Curing Salt
Bottled water

Directions:
Directions:
After the beans have been strung, broken, and washed, put in a large pot and cook until a bean taken between the thumb and forefinger mashes easily, but do not over cook until bean is mushy. Drain water off beans and wash with cold water until the water is clear. The beans should be cold by this time.
Pour 1/2 gallon cold water in the bottom of a stone jar with 1/2 cup salt. Put in 2 gallons cooked beans and press down firmly with hands. Keep adding 2 gallons beans and 1/2 cup salt until all the beans are used. No more water is needed. Keep beans firmly packed with palms of hands. Spread a cloth over beans, tucking edges down around sides. Splash a small amount of vinegar on the cloth with your hands. Put plate on top and weight down with a large weight (bottled water works well for a weight). Cover jar. Can in 7 days.
To can: Pack cold in sterilized jars and seal tight. Hot water bath for 20 minutes. Two bushels of full beans makes 8 gallon.

 

 

 

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