Ginger And Chile Pickled Green Beans

• 4 3/4 cups distilled white vinegar
• 1/2 cup kosher salt
• 2 tablespoons sugar
• 6 slices peeled fresh ginger
• 6 garlic cloves
• 6 small dried hot chiles
• About 3 lbs. green beans, stem ends trimmed and very long beans cut in half

1. Gather canning equipment and heat water in a canner as directed at sunset.com/canningsteps
2. Heat vinegar, 3 1/2 cups water, the salt, and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.
3. Pour hot liquid over beans, leaving a 1/2-in. headspace at the top. Put lids on top and screw on rings firmly--but don't force.
4. Process jars 10 minutes. Check that jars are sealed (see sunset.com/canningsteps) and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.

distilled white vinegar, kosher salt, sugar, fresh ginger, garlic, chiles, green beans

Taken from www.myrecipes.com/recipe/ginger-chile-pickled-beans (may not work)