Pickle Beans
Gabe Manis
This recipe comes from my grandmother, Thelma Brown, of Blountville, Tennessee. She would fry meat—bacon, country ham, or sausage—take the meat out of the skillet, and then cook these beans in the leftover grease for a couple of minutes. If she had fried bacon, she would crumble it over the top.
12 pounds green beans, washed and broken
For the brine: 2 quarts white vinegar, 2 quarts water, ½ cup salt
12 clean quart jars