I am looking for a recipe for ';pickled green beans';. Can anyone help me with that?

2 lbs. green beans





Put in each sterilized pint jar:





1 clove garlic


1 sprig fresh dill


2 1/2 c. water


2 1/2 c. vinegar


1/4 c. salt





Bring water, vinegar, and salt to boil. Pack each sterilized pint jar with garlic, dill, red pepper flakes, and green beans (standing upright in jar) Pour in hot vinegar solution. Place clean canning lids and rings on. Process in boiling water 10 minutes. Lids will pop down. Cook store or refrigerate.I am looking for a recipe for ';pickled green beans';. Can anyone help me with that?
2 pounds fresh green beans, rinsed and trimmed


4 cloves garlic, peeled


8 sprigs fresh dill weed


4 teaspoons salt


2 1/2 cups white vinegar


2 1/2 cups water








DIRECTIONS


Cut green beans to fit inside pint canning jars.


Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.


Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.


In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.


Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.I am looking for a recipe for ';pickled green beans';. Can anyone help me with that?
INGREDIENTS


2 1/2 pounds fresh green beans


2 1/2 cups distilled white vinegar


2 cups water


1/4 cup salt


1 clove garlic, peeled


1 bunch fresh dill weed


3/4 teaspoon red pepper flakes (optional)





Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.


In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.


Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Okay, I also make a marinated Italian green bean dish. Drain a can of beans, well, place in a bowl with salt, pepper, garlic powder, pinch of oregano, lemon juice ( or a dash of vinegar and olive oil. Toss to coat well, and allow to sit several hours, then serve.
look in allrecipes.com they have a few in there.
those are sooo good I wish I could can for that alone.