Title: Pickled Spiced Beans
Categories: Appetizer Pickle
Yield: 2 Pints

2	pt	Green Beans
1 1/2	c	Water
1 1/2	c	White Vinegar
3	tb	Red Pepper Flakes
2	tb	Pickling Spices
6	lg	Garlic Cloves Peeled/halved
2		Pint Canning Jars, warm

Place 3 garlic cloves, 1 1/2 T Red Pepper Flakes, and 1 T Pickling Spices in the bottom of each jar. Pack each jar with the Beans. (Fill the jar full but not quite like Sardines.) I try to select the beans so that I them the same length as a pint canning jar is deep.

Mix water and vinegar in a small saucepan and bring to a boil. Remove from heat and pour over beans in jars, tapping occasionally to remove air bubbles. Leave 1/4 inch headspace. Put on canning lids and rings and hand tighten. Process jars 15 minutes in a boiling water bath. Set aside to cool. Allow to sit for 2 months prior to opening.

Option: Double all ingredients except beans. In place of 2nd 2pt Green Beans use 2 pt Asparagus.

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