1 lb. yellow or green beans
1 c. vinegar
1/2 c. brown sugar
2 tbsp. mixed pickling spices
Salt to taste
Pepper to taste

Wash and cook beans about 20 minutes or until tender. Drain off all except 1 cup of juice.

Add vinegar, sugar, spices, salt and pepper. Heat thoroughly. May be packed in hot pint sized canning jars or refrigerated and served cold. To keep for longer than 1 week in refrigerator, process while still hot in a boiling water bath for 10 minutes.