Pickled Snap Beans
- 12 lb French haricots vert, Blue Lake or 12 lb runner green beans
- 1 cup white vinegar
- 1 tablespoon sugar
- 14 cup water
- 2 tablespoons pickling spices
- Submerge beansib, slated water for 3 minutes.
- Then plung into a bath of icy water to stop them from cooking.
- Drain well.
- Combine beans, vinegar, 1/4 cup cold water, sugar, and pickling spice in a food storage bag.
- Refrigerate 24 hours.
- Drain and serve.
haricots vert, white vinegar, sugar, water, pickling spices
Taken from www.food.com/recipe/pickled-snap-beans-373282 (may not work)