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PICKLED BEANS

(Pickles And Relishes) - (The International Jewish Cook Book)







Remove the strings and cut one pint of wax beans into one inch pieces;
wash and cook in boiling salt water (one teaspoon of salt to one quart
of water), until tender, but not soft. Drain beans and save the water in
which they were cooked. Reserve enough of this bean liquor to fill cans,
add one-half cup of sugar and one cup of vinegar, let just cook up add
the drained beans, cook all together and pour boiling hot into the cans.
Seal at once. Use as a salad or sweet sour vegetable.











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