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Carole from
Collierville, Tennessee |
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Pickled Green Beans:
2 cans Blue Lake
Whole Green Beans (DelMonte 16 oz can)
2 medium onions
(sliced very thin)
Dressing:
1 cup apple vinegar
1 cup sugar
3 tablespoons Wesson salad oil
In casserole, put beans on bottom, then
arrange sliced onions on top.
Bring dressing ingredients to a boil and
pour over beans. Refrigerate overnight. Add salt to taste.
2 cans of beans serves 4-6 people
4 cans serves 12 people (increase dressing
ingredients by doubling proportionately if using 4 cans of
beans)
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Pickled Green Beans:
2 cans Blue Lake Whole Green Beans (d
onions on top.
Bring dressing ingredients to a boil and pour over beans.
Refrigerate overnight. Add s
 alt
to taste.
2 cans of beans serves 4-6 people
4 cans serves 12 people (increase dressing ingredients by doubling
proportionately if using 4 cans of beans)
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