{"id":7921,"slug":"pickled-beans","title":"PICKLED BEANS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of wax beans","one teaspoon of salt","one quart of water","one-half cup of sugar","one cup of vinegar"],"ingredients_norm":["wax bean","salt","water","sugar","vinegar"],"steps":["Remove the strings and cut the beans into one inch pieces.","Wash and cook in boiling salt water (one teaspoon of salt to one quart of water), until tender, but not soft.","Drain the beans and save the water in which they were cooked.","Reserve enough of this bean liquor to fill cans.","Add one-half cup of sugar and one cup of vinegar to the liquor.","Let just cook up.","Add the drained beans, cook all together.","Pour boiling hot into the cans.","Seal at once.","Use as a salad or sweet sour vegetable."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w108:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"64d30d37da06a3162683916b74b304b2187d7289941b46ac5c08bb247b30205e","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-beans"}