Lemon and Bay Leaf Bean Pickles

• 2 14 lbs fresh beans, trimmed (about 11 cups)
• 2 34 cups water
• 2 cups white wine vinegar
• 12 cup sugar
• 13 cup lemon juice
• 1 tablespoon pickling salt
• 8 bay leaves
• 4 teaspoons whole black peppercorns
• 8 slices lemon peel

1. In large pot combine water, vinegar, sugar, lemon juice, and salt.
2. Bring to a boil over med-high heat, stirring constantly until sugar is dissolves.
3. Take off heat.
4. Add beans, return to the boil, cook for 1 minute.
5. Remove beans, keep liquid in pot.
6. Return liquid to a simmer, covered.
7. Add 2 bay leaves, 2 strips lemon peel and 1 teaspoon black peppercorns into hot sterlized pint jars.
8. Pack hot beans into jars lengthwise, cut beans if needed.
9. Leaving 1/2" headspace.
10. Poor hot liquid into jars, leaving 1/2" headspace.
11. Remove bubbles, wipe rims and add lids.
12. Process in water bath for 10 minutes.
13. Start timing once water is boiling.

fresh beans, water, white wine vinegar, sugar, lemon juice, pickling salt, bay leaves, whole black peppercorns, lemon peel

Taken from www.food.com/recipe/lemon-and-bay-leaf-bean-pickles-484661 (may not work)