Some time ago someone was looking for a recipe to help cope with a green bean glut, and I could not find this old standby recipe. Here it is at last. It's very simple with no fancy added tastes. In South Africa this is popular as a salad, especially with grilled meats. In fact, most of us would not dream of heating it up! It does not have to be canned, though: make a smaller quantity, leave in the fridge for a day or more to develop its flavor, and serve as suggested! Follow the rules for safe bottling: I repeat it at the end of the instructions. The method has been used for maybe a couple of centuries in South Africa, and is completely safe. A great way to feel virtuous and thrifty!!