· 1 pound green beans ((1/2 kilo))· 3 cups water ((708 grams))· 2 cups white wine vinegar ((472 grams))· 1-2 teaspoons salt· 1-2 cloves garlic finely chopped· 2-3 pinches hot pepper flakes· 1/2-1 teaspoon oregano· 4-5 sprigs parsley finely chopped (or more if desired)· salt to taste*· 2-3 cups oil (corn, sunflower or olive oil) (more if necessary) ((448-672 grams))· 2 half quart mason jars** ((2x500 grams jars))
Step 1In a large pot add vinegar and water bring to a boil then add the salt and trimmed green beans, stir to combine. Cook, stirring occasionally for approximately 8-12 minutes or until al dente*, then drain well and place the beans on a clean tea towel to dry completely.Step 2While the beans are cooling, sterilize your jars (see post for your preferred method).Step 3Place the dry beans in a large bowl and toss well with garlic, hot pepper flakes, oregano, parsley and salt (if needed). Then add the beans to the clean sterilized jars, be sure to leave about 1/2 inch from the top of the jar free. Cover the beans completely with oil, close and store in a cool dry area for 1-2 weeks before tasting. Enjoy!