Title: Vegetable Pickles
Categories: Pickle Canning
Yield: 2 Pints

1	c	White wine vinegar
1	c	Water
3/4	c	Sugar
1	lg	Clove garlic; halved
1/8	ts	Salt
1	lb	Green beans OR brussels sprouts; trimmed

Bring to boil vinegar, water, sugar, garlic, and salt, stirring to dissolve sugar. Pack beans tightly upright (or sprouts loosely) into 2 hot sterilized pint jars. Pour in hot syrup with garlic half in each jar, leaving 1/4-inch headspace. Seal, and process in boiling water bath 15 minutes. Cool; will keep 6 to 8 months.

Woman's Day, 11/20/78

MM by Dave Sacerdote From: Dave Sacerdote Date: 20 Jun 97 National Cooking Echo Ä

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