2 lbs. Mixed beans, topped and tailed
2 1/2 cups cider vinegar
1 1/4 cups water
1 tbsp. pickling salt
1 tbsp. white sugar
1 tbsp. pickling spice
3 strips of lemon rind, from organic lemons
3 branches summer savoury or dill

combine the vinegar, water, salt and sugar in a saucepan and bring to a boil
in a separate pan of boiling water blanch the beans for one minute drain and cool under cold water
have a canner with boiling water ready to process* the jars
boil the empty jars for one minute and remove, drain any water from the jars
place 1 tsp. Pickling spice, a piece of lemon rind and a branch of summer savoury in each jar
Pack in the beans and pour in the boiling brine to within one half inch of the top
seal the jars and process the entire jar for 15 minutes
remove and cool

* to process preserved foods ~ when preserving food it is important to ensure that there will no growth of bacteria. The two ways of making this happen are through fanatical attention to cleanliness and heat. Make sure all tools and jars are washed well before starting the process. Second boil your jars in a canning kettle the idea is to always pack hot food into hot jars. Make sure you inner lids are boiled to soften the seals and when sealed immerse the jar into enough boiling water to cover the jar by one inch. When the water returns to the boil boil for 15 minutes for 500 ml. Jars. Remove to a clean tea towel laid on the counter and cool completely.