Brining Green Beans
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Brining Green Beans Recipe
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- White or green stringless beans
- Select white or green stringless beans and remove tips from each end
- Wash and dry
- Prepare sufficient brine to equal one-half the volume of the container (Thu for a two-gallon crock, allow one gallon of brine)
- A medium brine, one pound of salt to nine pints of water is needed
- Pack the vegetable into the jar or crock, leaving sufficient space for the prepared brine
- For most vegetables, it is necessary after 24 hours to add one-half pound, or one cup, salt for each five pounds of vegetables
- One-fourth cup salt may be added each week for four or five weeks
- Salt should be placed on the covered to dissolve gradually
- Several thicknesses of cheesecloth or muslin should be placed over the vegetables and this in turn covered with a piece of board which is weighted down
- Again, the beans may be dry salted