Janet > wrote:

> What I would do is skip the part where they cook the beans.

I've tried pickling barely-blanched green beans and they didn't suck
up any of the marinade. Even after 2 months.

Cooking them for 3 minutes is a must, IMO. Been there, done that.

> I would wash and
> trim them, and put stand them up in the tall, slim variety of canning jar
> that hold 12 ounces, among which I had previously distributed the spices,
> garlic, and herbs. Bring the vinegars. sugar and salt to a boil and pour
> over the beans in the jar leaving 1/4 head space. Put lids and screw tops on
> the jars, and move them to a canning pot half filled with boiling water.
> Fill with more boiling water until the jars are submerged by 2 " or more,
> and process at a rolling boil for 5 minutes. Remove to a rack to cool, and
> let mellow for a couple of weeks. They will last a long time and do not need
> to be refrigerated. They will also be quite crisp.

I don't think a 5 minute WB would help cook the beana sufficiently.

-sw