Pickled Beans - fresh green beans

Method

• Wash, string and break beans. Boil beans in a large pot until almost tender or until a bean will mash between fingers. Cool quickly in ice water. Pack in quart jars. Add 2 teaspoons pickling or canning salt to each quart. Also add 1 teaspoon vinegar to each jar. Fill with cold water and put 2 piece lids on each jar. Set in a cool dark place. There is no need to seal jars. Set jars in a box or on papers because water will ooze out of jars during fermentation. Do not open for about 3 or 4 weeks.