Title: Pickled Snap Beans
Categories: Canning Vegetable
Yield: 5 Pints

3	lb	TENDER SNAP BEANS
1 1/2	c	Water
1 1/2	c	White or cider vinegar
1/2	c	Sugar
2	ts	Salt
3		Red hot peppers
1 1/2	ts	Dried dill seed
5		Cloves garlic, chopped

Wash the beans thoroughly and snap off the ends. Cook them n the water until just crisp tender.

Meanwhile, simmer covered in a two-quart saucepan the vinegar, sugar, salt, red peppers and dill seed.

Add the beans with the water in which they were cooked and simmer, covered, fifteen minutes.

Continue simmering while packing one sterilized jar after another with the beans. Divide the raw garlic among the jars and pour the vinegar misture over the beans. Fill the jars to 1/8 inch from the top. Seal at once and store in a cool, dry place.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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