RECIPE TAKEN FROM: Tammy Schoolcraft Smith
PICKLED BEANS
1 gal. water
1 c. pickling salt
1/2 c. vinegar
Green beans or corn on cob
Mix water, pickling salt and vinegar in pan. Bring to boil, set aside to cool. Cook beans until only tender. Let cool. Place in prepared canning jars and cover with cooled salt solution. Seal. Also can be used for corn. Cook corn on cob, let cool. Cut off cob and place in jars. Seal.
Store in refrigerator for up to 1 month.
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