Pickled Beans - cooking recipe

Ingredients

1 c. salt
1 c. vinegar
1 gal. water
1 1/2 gal. green beans (approximately)

Preparation

Cook beans until bullets are soft, but firm. Cool. Pack firmly into sterilized pint jars to within 1 inch of top. Fill with preceding mixture to cover top of beans. Using a knife, work salt mixture down sides of cans so all beans will be covered. Put caps on loosely; let ferment from 8 to 10 days or until fermentation stops. Clean lids; screw on tightly and process in a hot water bath for 30 minutes. Begin to count when water boils.