Pickled Green Bean Salad Recipe

• 2 lbs. fresh green beans
• 1 3/4 c. vinegar (5% acidity)
• 1 1/2 c. water
• 3/4 c. sugar
• 1 tbsp. + 1 teaspoon salt
• 1 tbsp. mustard seeds
• 1 tbsp. whole black peppercorns
• 1 (3") stick cinnamon
• 2 cloves garlic, halved
• 3 med. onions, thinly sliced

1. Wash beans; trim ends and remove strings.
2. Cut beans into 1 1/2" pcs.
3. Cook beans, covered, in a small amount of boiling water 5 min; drain well.
4. Combine vinegar, water, sugar and salt in a Dutch oven.
5. Tie mustard seeds, peppercorns, cinnamon and garlic in cheesecloth.
6. Add in spice bag to vinegar mix; bring to a boil.
7. Stir beans and onion into vinegar mix; simmer 10 min.
8. Remove spice bag.
9. Pack beans, onion and liquid into warm sterilized jars, leaving 1/2" headspace.
10. Cover at once with metal lids and screw bands tight.
11. Process in boiling water bath 10 min.
12. Yield: 4 pints.

fresh green beans, vinegar, water, sugar, mustard seeds, whole black peppercorns, cinnamon, garlic, onions

Taken from cookeatshare.com/recipes/pickled-green-bean-salad-35026 (may not work)