wilkes

Pickled Beans
This recipe is from a 1930' and 1940s and is still the best I know. I've canned and fixed them.
You blanch the beans just like you would if you were canning string beans. The difference in the process is a simple one. This is one of several canned bean recipes used, the other is making them in a crock (like kraut). Once you blanch the beans place them about 3/4 the way up in sanitized quart jars. Use a stainless steel spoon to firmly press around the jar compressing the beans. Fill the jar 1/2 full. Add 2 tbsp. strong apple cider vinegar. Add 1 level teaspoon of canning/pickle salt here (be sure it is not iodized salt) and then finish filling the jar with the beans packed not more than 1 inch from the top.
A lot of people like to add a couple of pods of red pepper to each jar and also add a head of dill weed or some dill seeds and any other spice their families might like.
Add another level teaspoon of salt and then pour in the hot water you blanched the beans into the jar to 1 inch from the top and cap with sanitized lids. -- allow 6 to 8 weeks for fermentation (8 weeks is better). Tighten rings down on lid, but not so tight you can't remove the lids as you will have to add more brine later as brine in jars will work out.
After beans have brined, clean tops of jars inside and outside with clean wet cloth which is rinsed in baking soda or alum. Put new lids and rings on the jars and process hot enough and long enough so that the jars will seal when cooled.
I always pour the beans and liquid into a stainless steel or zinc coated pot (not aluminum) and bring them back to a boil, repack in clean jars and add the hot brine back to the jars before wiping tops of jars, putting new lids and rings on, and then placing the cans in a canner and bringing that water bath to a boil. I then cut off the burner, cover the canner, and let jars cool completely before removing them. This way, they always seal.
When you are ready to serve the beans, you will want to rinse well with a cold water bath in a collendar. Drain beans, add to skillet with hot oil or pork fat (fatback or bacon drippings). Stirfry beans until dry but not scorched. Remove from burner and cover until you are ready to serve.
It is a sin to serve these beans without diced onions and a good cake of cornbread and butter.
These beans will stink up your house so store them in the basement or an out building if you have one. We had a "dirt cave" for storing kraut, potatoes, sweet potatoes, pickled beans, carrots, apples, etc., but I doubt this is something most people would have nowaday.
PIckled Beets
6 medium-size beets, uncooked
Cold water to cover beets
1 1/2 C. wine vinegar
1 1/2 T. dry mustard
1/2 tsp. salt
1 C. sugar
2 onions, sliced
2 tsp. dill seeds
Cover whole beets with water and boil until tender. Drain,
reserving 1 1/4 cups of liquid.
When beets are cool, slice off tops and bottoms. Then, using
your fingers, slip off skins.
Slice beets. Bring vinegar and reserved cooking liquid to a
boil. Add mustard, salt and sugar. Stir and bring to boil again.
Remove and set aside.
Arrange beet slices and onions in layers in clean, screw-top
jars. Add dill seeds. Cover with hot vinegar mixture.
Tightly screw on tops.
Process 30 minutes in boiling water bath. Cool and allow to
set several days in refrigerator before serving.
Yields 6 cups.
Pickled Corn
Cut corn from cob.
Do not scape cob.
Fill sterilized jars with corn.
Add 1 teaspoon of coarse salt, 1 teaspoon of vinegar and
1 teaspoon of sugar to each quart jar.
Fill jars with cold water, leaving one inch headspace.
Seal.
Store in cool place.
To prepare corn, wash off with cold water,
fry in hot bacon grease, adding sugar as desired.
Pickled Corn-Pepper Relish
(makes about 9 pints)
10 cups fresh whole-kernel corn (16 to 20 medium-size ears)
2 cups sweet red peppers, diced
2 cups sweet green peppers, diced
2 cups celery, chopped
4 cups small onions, diced
4 cups sugar
5 cups vinegar (5%)
2 tbsp canning or pickling salt
2 tsp celery seed
2 tbsp dry mustard
4 tsp turmeric
1. Boil ears of corn for 5 minutes. Dip in cold water. Cut whole kernels
from cob.
2. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed
in a saucepan. Bring to boil and simmer for 5 minutes, stirring
occasionally.
3. Mix mustard and turmeric in 2 cups of the simmered mixture. Add this
mixture and corn to the hot mixture. Simmer for another 5 minutes. If
desired, thicken mixture with flour paste (4 cup of flour blended in 4
cup of water) and stir frequently.
4. Fill jars with hot mixture, leaving;2-inch headspace. Adjust lids and
process jars in a boiling water canner. Process for 15 minutes at 0–1,000
feet elevation above sea level, 20 minutes from 1,000–6,000 feet, or 25
minutes above 6,000 feet.
Pickled Garlic
2 lb. lg. garlic heads
1/3 lb. fresh ginger, peeled & thinly sliced
1 c. coarse salt
7 dried red chilies
2 c. white wine vinegar
1 c. dry white wine
2 1/2 tbsp. mustard seed
Combine garlic in large saucepan with enough water to cover.
Place over medium high heat and bring to a boil.
Let boil for 2 minutes. Drain thoroughly.
When cool enough to handle, peel each clove
without crushing.
Transfer to a non-metallic bowl.
Add ginger and salt with
enough water to cover. Refrigerate mixture for 2 days.
Drain garlic mixture and rinse thoroughly in cold water.
Drain again. Pack ginger and garlic evenly into 7 clean hot
half-pint jars to 1/2 inch from the top. Add 1 chili to each
jar. Combine vinegar, wine and mustard seed in medium saucepan
and bring to rapid boil over high heat. Ladle enough hot brine
to cover garlic mixture.
Run a plastic knife or spatula between mixture and jar to
release any air bubbles. Clean rim and threads of jar with damp
cloth. Seal with new, scalded, very hot lid.
Repeat with remaining jars. Transfer jars to gently
simmering water bath (180-190 degrees) and process for 10
minutes. Let cool on rack. Check for seal.
Store in cool dry place. *I had only 6 jars plus some extra
Pickled Okra
2 pounds med . size Fresh cut okra
4 med size dried red peppers, one to the jar
2 tea spoons whole dry mustard seeds
8 sprigs fresh dill ,2 to the jar
4 whole cloves garlic ,1 to the jar
1 tea spoon whole peppercorns
¼ Cup sea salt
2 Cups apple cider vinegar
2 Cups spring water
4 sterilized pint jars with new lids.
Wash okra and trim the stems to ¼ - 3/8 in place them in jars
one up and one down then slide 1 red pepper at side of jar
2 sprigs of dill at the side and 1 clove of garlic
((at the side for looks )) add ½ teaspoon whole mustard seed
¼ teaspoon whole black peppercorns.
Now place sea salt , vinegar and the water in a sauce pan and
bring to a rolling boil. Stick the handle of a metal ice tea
spoon in the center of the jar and pour the vinegar mix over it.
Fill up to the neck of the jar and seal while hot.
Place in a cool dark place for 3 to 4 weeks.
Refrigerate after opening .