4 qt. beans
1-1/2 qt. vinegar
1 c. brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
Select large, firm, tender wax or green beans. Cover them with water to
which has been added 1 level teaspoonful of salt to each quart and put
them over the fire to cook. Boil the beans until they can be pierced
with a fork, remove from the fire, drain, and pack into jars or crocks.
To the vinegar add the sugar, salt, and spices. Bring this mixture to
the boiling point, and pour it over the beans in the jars or crocks,
filling them completely or covering the beans well. Close tight
and store.
93. PICKLED BEETS.--Pickled beets meet with much favor as a relish. Like
pickled beans, they must be cooked before they can be pickled; also,
unless they are very small, they should be sliced before pickling as the
recipe points out.