Pickled Beans – a delicious recipe with white half runner green beans, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash beans until clean of any dirt or spray that may have been used on them. String and break green beans. The fuller or more mature the beans are, the better for pickling. Wash beans again to make sure they are clean enough to eat. Using a large open pan, cook beans by covering them with water in the pan. Cook until their color changes and they are tender when tested with a fork. Let cool. Drain the water off. Pack into a stone churn in approximately 2-inch layers. On top of each layer, sprinkle heavily with salt, approximately 3 tablespoons of salt per layer of beans. Use all the beans and fill churn as full as possible. Top the beans with a saucer turned upside-down and a clean rock from the creek on top of the saucer to keep it weighted down. Tie a clean cloth around the top of the churn and put a lid or a heavy plate on top of cloth. This protects the brine from gnats, also known as Lewis Grizzard's fruit flies which people in the south inherited.
8
kcal
Calories
2
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 bu. white half runner green beans, plain salt (iodized cannot be used).
Yes, Pickled Beans falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
