An unusual pickle, Pickled French Beans are very good in a salad, well drained and dressed with olive oil. They will keep, unopened, for several months. Use one-pound preserving jars as they are just the right size for French beans. The easiest zuay to fill the jars is to turn them on their sides and fill them with neat stacks of beans. The cooking time for the beans will vary from 3 minutes for small tender beans to 5 minutes for slightly larger ones.
½ teaspoons salt
U pints white wine vinegar
4 oz. sugar
4 garlic cloves, peeled
2 bay leaves
2 onions, thinly sliced
6 black peppercorns
2 teaspoons dill seed
2 lb. fresh French beans, trimmed
In a medium-sized saucepan, combine
1 teaspoon of the salt, vinegar, sugar, garlic, bay leaves, onions, peppercorns and dill seed.
Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 30 minutes.
Meanwhile, half fill another medium-sized saucepan with water and bring it to the boil over moderate heat. Add the remaining salt and the beans and cook for 3 to 5 minutes or until the beans are cooked. Remove the pan from the heat and drain the beans in a colander.
Place the beans, upright, in clean, dry, preserving jars. Set aside.