Pickled Snap Beans Recipe
Ingredients
3 pounds tender snap beans
1 1/2 cups water
1 1/2 cups white or cider vinegar
1/2 cup sugar
2 teaspoons salt
3 hot red peppers
1 1/2 teaspoons dried dill seed
5 cloves garlic, coarsely chopped or sliced
Directions
Wash the beans thoroughly and snap off the ends.
Cook them in the water until just crisp tender.
Meanwhile, simmer covered in a two quart saucepan the vinegar, sugar, salt, red peppers and dill seed.
Add the beans with the water in which they were cooked and simmer, covered, fifteen minutes.
Continue simmering while packing one sterilized jar after another with the beans.
Divide the raw garlic among the jars and pour the vinegar mixture over the beans.
Fill the jars to one-eighth inch from the top.
Seal at once and store in a cool, dry place.
Cook them in the water until just crisp tender.
Meanwhile, simmer covered in a two quart saucepan the vinegar, sugar, salt, red peppers and dill seed.
Add the beans with the water in which they were cooked and simmer, covered, fifteen minutes.
Continue simmering while packing one sterilized jar after another with the beans.
Divide the raw garlic among the jars and pour the vinegar mixture over the beans.
Fill the jars to one-eighth inch from the top.
Seal at once and store in a cool, dry place.
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