This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Perhaps you will like this recipe for beans. They are fine to serve with relishes.

Dill Beans.

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

Remove strings and parboil beans in boiling salted water until tender. One teaspoon salt to one quart water. Drain and pack in layers in a crock, adding some dill, a few peppercorns, some pieces of bay leaves; repeat, covering top well with dill and adding grape or cherry leaves.

Boil water and salt that beans were cooked in and when cool, pour over beans to cover. Cover with a cloth; weight well with a plate to keep under brine. Let stand in a warm place to ferment for a week. One cup of vinegar is added now. Rinse off scum that rises on cloth every day in warm weather and once or twice a week when cooler and beans will keep crisp all winter.

(After beans have fermented, they could be drained, the liquor poured over the beans packed in jars, and sealed.)