Cut beans to a uniform size. I like to cut them inot pieces about 2 1/2 inches long, but the length is a matter of personal preference.
Cook the beans in boiling salted water until tender, about 5 to 6 minutes.
In a large saucepan, heat the oil and saute the onion and garlic until soft.
Add the water, vinegar, sugar, celery, salt, and pepper to the onion mixture and boil until the sugar dissolved.
Add the beans and boil in the vinegar mixture for 2 minutes.
Ladle into hot clean jars leaving 1/2 inch of headspace.
Seal and process in a boiling water bath canner for 15 minutes.
Serving
Suggestions
Serve these surprising beans as a garnish for your favorite salad or as a side dish with pork
Originally Submitted
9/16/2012
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