2 lbs. fresh green beans
1 3/4 c. vinegar (5% acidity)
1 1/2 c. water
3/4 c. sugar
1 tbsp. + 1 tsp. salt
1 tbsp. mustard seeds
1 tbsp. whole black peppercorns
1 (3") stick cinnamon
2 cloves garlic, halved
3 med. onions, thinly sliced

Wash beans; trim ends and remove strings. Cut beans into 1 1/2" pieces. Cook beans, covered, in a small amount of boiling water 5 minutes; drain well.

Combine vinegar, water, sugar and salt in a Dutch oven. Tie mustard seeds, peppercorns, cinnamon and garlic in cheesecloth. Add spice bag to vinegar mixture; bring to a boil.

Stir beans and onion into vinegar mixture; simmer 10 minutes. Remove spice bag. Pack beans, onion and liquid into hot sterilized jars, leaving 1/2" headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 10 minutes. Yield: 4 pints.