Pickled Beans - salt

Method

• Cook beans until bullets are soft, but firm. Cool. Pack firmly into sterilized pint jars to within 1 inch of top. Fill with preceding mixture to cover top of beans. Using a knife, work salt mixture down sides of cans so all beans will be covered. Put caps on loosely; let ferment from 8 to 10 days or until fermentation stops. Clean lids; screw on tightly and process in a hot water bath for 30 minutes. Begin to count when water boils.