Yield: 1 Servings
|5 quarts||Fresh; snapped green beans|
|1 cup||Cider vinegar|
Bring all ingredients to a boil in large kettle. Boil 30 minutes. Pack in hot, sterilized jars with liquid to cover beans. Seal. When ready to serve, drain beans well & rinse with cold water. (These beans never lose their crispiness when recooked. I cook mine in lightly-salted water with bacon for 30 minutes.)
NANCY B. HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .