Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

An easy, delicious green bean pickle. From the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to for the current information.


  1. Cook green beans to crisp-tender; drain.
  2. Boil vinegar, water, sugar and salt together for two minutes and pour over hot beans.
  3. Let stand for several hours before using or place in sterilized jars and seal.


Most Helpful

This is what I was looking for thank you very much

daveyhunter5 July 20, 2008

This was exactly what I was looking for to pickle Romano beans purchased at our local farmers' market. I'm relieved I didn't have to either can or sterilize a jar either. Too intimidating! Very easy to make and quite tasty straight out of the jar or garnish a few on a simple tossed salad with other seasonal ingredients. I used the ever-faithful distilled white vinegar; filtered water and organic unbleached sugar. Thanks for posting!

COOKGIRl June 29, 2011

Liked it but it was a bit too sweet

raidencmck August 08, 2013

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