Recipes > Preserves & Pickles > Pickles > Pickled Beans

Pickled Beans

String beans that are pickled make a good relish to serve with meals. Unlike cucumbers that are pickled, the beans are cooked before the preserving liquid is added. The accompanying recipe is for either wax or green beans.


  • 4 quarts beans
  • 1 1/2 quarts vinegar
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves


Select large, firm, tender wax or green beans. Cover them with water to which has been added 1 level teaspoonful of salt to each quart and put them over the fire to cook. Boil the beans until they can be pierced with a fork, remove from the fire, drain, and pack into jars or crocks. To the vinegar add the sugar, salt, and spices. Bring this mixture to the boiling point, and pour it over the beans in the jars or crocks, filling them completely or covering the beans well. Close tight and store.


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Woman's Institute Library of Cookery, Volume 5.

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