Pickled Beans

[donna]

Someone mentioned pickled beans this past week. I knew my Granny always made them. I found this recipe in "Old Timey Recipes" collected by Phyllis Connor.

Pickled Beans

"Mix 2/3 cup lemon juice, 1/2 cup oil, 2 teaspoons salt, pepper, 1 teaspoon dry mustard, 1/2 cup pearl onions. Add to 1 lb. green beans (cooked briefly) in a crock. Let stand 4 days."

 

[nitrofd]

When I think of pickled beans I think mainly of three bean salad.

 

[MRB1863]

These sound like the type Grandmother made that were "squeaky" when we chewed them. She made and canned with Wax Beans and Green Beans. She made sauerkraut, too in a large barrel in the basement.

 

[donna]

Another old time recipe for beans. This is one my Granny made.

Dilly Beans

Use 12 quart raw green beans. Pack in clean pint jars.

To each pint add:
1/2 teaspoon red pepper
1 head dill
2 cloves garlic

Heat to boiling:

2 1/2 cups vinegar
2 1/2 cups water
1/4 cup meat curing salt

Pour over beans and seal jars. Cook in hot water bath 10 minutes. Makes 4 pints.

 

[Allie]

Another old time recipe for beans. This is one my Granny made.

Dilly Beans

Use 12 quart raw green beans. Pack in clean pint jars.

To each pint add:
1/2 teaspoon red pepper
1 head dill
2 cloves garlic

Heat to boiling:

2 1/2 cups vinegar
2 1/2 cups water
1/4 cup meat curing salt

Pour over beans and seal jars. Cook in hot water bath 10 minutes. Makes 4 pints.

Oh that sounds yummy. My husband hates dill though, so I would have to eat them all myself.

 

[donna]

Three Bean Salad

1 can green beans
1 can yellow wax beans
1 can kidney beans
1/2 cup green pepper. chopped
1/2 cup onion, chopped

Dressing:

3/4 cup sugar
1/2 cup cider vinegar
1/2 teaspoon pepper
1/2 cup salad oil
1 teaspoon salt

Mix together and pour over vegetables, which have been tossed together.

Recipe from: "Cookbook South Elkhorn Christian Church", my Granny's Church.

 

[donna]

Another recipe for Dilly Bean Salad is from cookbook, "Entertaining The Louisville Way". In Louisville certain dishes were served at various events, including, weddings, teas, Derby parties, and cocktail parties.

This is a delicious bean salad, using beans, cucumber and dill weed.

Dilly Bean Salad

2 9 ounce packages frozen green beans
2 cucumbers
1 cup sour cream
1 1/2 tablespoons dill weed
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice

Cook and drain beans, then refrigerate them. Peel and slice the cucumbers, then refrigerate then in separate bowl. Mix the other ingredients together and chill. When ready to serve, toss the beans and cucumbers with the sour cream dressing until well coated. Serves 8 to 12.

 

[AwaydownSouth]

We made pickled beans for the first time from our garden beans this year. My husband really likes them.

 

[Northern Light]

Oh that sounds yummy. My husband hates dill though, so I would have to eat them all myself.

Try some thyme or savoury!

 

[donna]

This thread was liked a few days ago. It been awhile since posted on it.

Another old recipe from my family was Cauliflower pickles. This one from Church that several friends of my Mother went to in Frankfort, Ky.

Cauliflower Pickles

2 cauliflowers
2 cups pickling onions
1 cup salt
3 cups vinegar
1 cup sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 hot, red pepper

Wash and trim and cut cauliflower into small pieces. Scald then peel onions. Add salt and cool water to cover vegetables. Stand 24 hours. Rinse well and drain. Bring vinegar with remaining ingredients to boil. Add vegetables. Boil 10 minutes till just tender. Pack in hot jars. Cover with boiling hot liquid and seal.