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Pickled String Beans

Select tender beans without strings if possible.

Keep them full length, but snip off the ends and remove the strings, if present. Cover the beans with brine, one fourth a cup of salt to a quart of water, and let stand over night. Drain, rinse in cold water, and dry on a cloth. Pack the beans in sterilized jars, adding a chili pepper here and there. For each quart jar take a quart of vinegar, half a cup of brown sugar, a teaspoonful of white mustard seed, and half a teaspoonful of celery seed; heat to the boiling point and fill each jar to overflow; seal as canned food.

Pickled Beans No. 2 Prepare the beans as for cooking, but keep them full length; sprinkle with salt, cover with water, and let stand over night; drain, rinse in cold water, and drain again; pack in fruit jars, adding meanwhile black and white mustard seed and bits of horseradish. Pour in vinegar, scalding hot, to fill the jars to overflow, close the jars as in canning.