Pickled Beans Or Sauerkraut - cooking recipe

Ingredients

2 gal. green beans, cooked
4 cans whole kernel corn
1 c. white vinegar
2/3 c. pickling salt
1 gal. water
chopped cabbage (if making kraut)

Preparation

Boil water, vinegar and salt.
Cool.
Cook beans, cool and drain.
Add the drained corn.
Mix and put in glass or stone container.
Pour vinegar mixture over.
Let stand for 4 days or until they are as sour as wanted.
Put in jars.
Cook in hot water bath for a few minutes to seal.