Pickled String Beans

Haricots Verts Confits

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • To Every 7 Pounds of Beans, a Quart of the Best Cider Vinegar
  • A Teaspoonful of Alum
  • An Ounce of Cloves
  • 6 Red Pepper Pods


Take young, tender beans, and cut the two extremities lightly, and string carefully. Throw them into fresh water for several hours. Wash well and drain, and put them into earthen jars. Pour over boiling vinegar, spiced as for Green Tomato Pickles, and allow one-quarter of a teaspoonful of powdered alum to each quart of vinegar. Cover and cork well. Three days after pour off this vinegar and boil again and pour over the pickles, and let them stand again for three days. Repeat the operation again. Add a few cloves and pieces of red pepper pods and bottle closely.

Young Cauliflower, Radishes, White and Red; young Corn and Melons that have just begun to form may be pickled according to the above recipe.