1 peck wax beans
4 quarts water
1 cup salt
2 large stalks dill
1/2 ounce black peppercorns
6 bay leaves
6 grape or cherry leaves
1 cup vinegar


Remove strings and cook beans in boiling salt water 5 to 7 minutes.  (1 teaspoon salt to 1 quart boiling water.)  Drain and pack in layers in a crock, add a few peppers, dill and bay leaf, repeat, covering to layer well with dill and adding grape and cherry leaves. 

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