Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 quarts | Fresh; snapped green beans |
| 3½ quart | Water |
| 1 cup | Cider vinegar |
| 1 cup | Sugar |
| 5 teaspoons | Salt |
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, .