A recipe from Helen Assel. (I am not familiar with this person and I don’t remember tasting this recipe at home. It is interesting. I also don’t remember Mom processing pickles in her oven.)

Ingredients

 12 pints beans, sliced as you like

BRINE

 6 quarts water

 3 tablespoons pickling salt

 3 tablespoons sugar

Method

1. Prepare beans. Combine beans and water, vinegar, pickling salt and sugar. Cook for 15 minutes. Pack beans in hot sterilized jars 3/4 full. Add solution to fill 1/2 inch from top. Put on hot lids, cover and seal tight. Put in oven at 200 degrees for 15 minutes to make sure they will seal. Remove, cool and store.

2. When opening jars for a meal, pour off solution and add fresh water and cook until warm. They taste like fresh beans.