Pickled Green Beans

Makes 2 Quarts

2          Pounds Green Beans, Trimmed to Fit Standing Up in Quart Size Glass Jars

4          Garlic Cloves, Peeled and Thinly Sliced

4          Sprigs Fresh Oregano

2          Cups Water

2          Cups White Wine Vinegar

2          Teaspoons Coarse Sea Salt

1          Cup Granulated Sugar

In a medium sized non-reactive saucepan combine all of the ingredients, EXCEPT the green beans, and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.

Meanwhile, place the green beans standing up in the jars. Pack the beans semi-tight. You want the liquid to surround each bean.

Pour the hot mixture over the green beans. Cool completely before covering the jars and refrigerating.   The beans keep, refrigerated, for up to one month.

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.