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Crisp Pickled Green Beans
September 23, 2012

Boil those jars, don't just simmer, remember that canning is in part germ warfare. I live in the mountains, so I boil them for 20 minutes or so, but if you're not, 15 will do. You have to cook what's in the jars to make it safe, even if it is pickled. That said, the recipie itself is very good and even with the extra cooking, mine turn out crisp and delicious. I like them better with a small garlic clove added to each jar rather than just cooked in the brine. I also like to add about 1/2 tsp granulated sugar to each jar, it mellows the flavor without making them sweet.

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