5 gal. beans, cooked tender
3/4 c. coarse salt
1 c. vinegar
2 qts. boiling water

Place cool beans in a churn. Mix salt, water and vinegar together and pour over the beans. Cover with clean cloth. After 2 weeks put beans in jars (glass). Pour brine over them. Seal and process in pressure cooker for 5 minutes at 5 pounds pressure.

To serve, open jar, drain off water and cover with clear water. Cook 5 or 10 minutes; drain. Add some bacon drippings and cook until dry. Some like a little sugar added at the last.