Pickled Green Beans

An easy, delicious green bean pickle. From the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 2 hrs 10 mins
• Serves: 10

Ingredients

• 1  cup  strong vinegar
• 1  cup water
• 1  cup sugar
• 1⁄8 teaspoon salt
• 2  lbs green beans

Directions

1. Cook green beans to crisp-tender; drain.
2. Boil vinegar, water, sugar and salt together for two minutes and pour over hot beans.
3. Let stand for several hours before using or place in sterilized jars and seal.