I am cleaning my beans right now getting ready to start a batch of snipple beans. First clean and snap off the ends. slice them lengthwise using a french bean cutter. Put a layer of beans in the bottom of a clean crock, add salt, and then (stomp) them down to cause some bruising of the beans. keep adding a layer of beans and salt until you are done. Place a clean kitchen towel over the beans and weight it down using a dinner plate and a gallon jug of water. replace the towel every 2 or 3 days and skim off the skum. When the fermentation is complete (about 2 weeks) pack into jars and can. It is the same recipe you use when making sauerkraut. I don't measure the salt as I just add it like my mother used to do. I believe it would be about 1 pound of salt for 25 pounds of beans.

Category:  Side Dishes, Vegetables
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