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Ingredients
- 1 pound pickling salt, 1 peck cleaned whole green beans.{must be fresh}.1 quart of boiled water, 5 gallon crock, clean muslin and twine.
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Directions
clean the beans and string, leave whole. pack into a 5 gallon crock sprinkling the salt on as you go, press down beans as you go, w/a wooden mallet..to bring up the juice. the juice should rise to the top of the beans, if not have a quart of boiled and cooled water to pour over the beans..save some salt for the top of the last beans in the crock. weight down a large heavy glass pie plate with a clean jar filled w/water so the beans stay under the brine, cover the crock top with several layers of clean muslin and wrap around the rim of the crock w/heavy twine to seal out dirt or flies. after 2 days check for scum on top and skim it off..reclose the top,do this every other day. beans will be done after about 2-1/2 to 3 weeks, the beans should smell very bad, but should all be a light olive green, no mold on them. take out of brine with a large glass bowl and place in large stainless steal or porceline covered canning pot. bring to a boil for 5 minutes, pack into sterile pints or quart jars, process for 30 minutes for pints and 60 minutes for quarts..to serve fry some smoked jowel meat or bacon in large black skillet, drain the beans well and fry in the fat, beans smell terrible but taste very good!!!!!
Note: this recipe is old, came from tennasee.
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