Recipes > Preserves & Pickles > Pickles > Pickled Beans

Pickled Beans

Ingredients

• 1 pint of wax beans
• 1/2 cup of sugar
• 1 cup of vinegar

Instructions

Remove the strings and cut beans into one inch pieces; wash and cook in boiling salt water (one teaspoon of salt to one quart of water), until tender, but not soft. Drain beans and save the water in which they were cooked. Reserve enough of this bean liquor to fill cans, add sugar and vinegar, let just cook up, add the drained beans, cook all together and pour boiling hot into the cans. Seal at once. Use as a salad or sweet sour vegetable.

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Source

The International Jewish Cook Book (1919).