This recipe article was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

OLE FASHION PICKLED BEANS

Green beans
Cold water
Salt

Wash green beans. Cook broken beans for two and a half hours. Immediately put in clean, cold water to cool. Drain and put in clean jars. Add one teaspoon salt per quart and cover with cold water. Add a little salt and keep jars full to the top with water. They run over, so set jars in a pan. Let stand nine days, then seal.

QUICK PICKLED BEANS

Green beans
1 gal. water
1 c. salt, uniodized
1 c. white vinegar

Clean and break beans. Cook beans for two and a half hours. Cool beans in cold water. Bring water, salt and vinegar to a boil. Fill hot, sterilized jars with beans, pour hot mixture over and seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.