Pickled Dill Beans

Submitted by Molly53

"A neat dill pickle from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you cannot find grape leaves, please feel free to omit. Standing time not included in preparation time."

 

• Ready In: 15mins
• Ingredients: 8
• Yields: 6 quarts

ingredients

• 8 quarts wax beans

• Divide equally between the six jars

• 6 teaspoons peppercorns
• 6 sprigs fresh dill
• 6 bay leaves
• 6 grape leaves

• Brine

• 2 quarts water
• 1⁄2 cup salt
• 1⁄2 cup vinegar

directions

1. Cook whole beans in boiling salted water for five minutes; drain well.
2. Pack into 6 quart jars with the next four ingredients.
3. Bring water, salt and vinegar to the boil; fill jars.
4. Cover and let stand in refrigerator for two days before eating.
5. Will keep about two weeks in the refrigerator.