Ginger and Chile Pickled Green Beans

• 4 34 cups distilled white vinegar
• 12 cup kosher salt
• 2 tablespoons sugar
• 6 slices fresh ginger, peeled
• 6 garlic cloves
• 6 small dried hot red chiles
• 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 by your canner instructions.
2. Heat vinegar, 3 1/2 cups water, the salt and sugar together in a medium pot until boiling.
3. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars.
4. Pack jars with green beans.
5. Pour hot liquid over beans, leaving a 1/2-inch headspace at the top.
6. Put lids on top and screw on rings firmly - but don't force.
7. Process jars 10 minutes.
8. Check that jars are sealed 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.

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

Taken from www.food.com/recipe/ginger-and-chile-pickled-green-beans-506309 (may not work)