Below is the recipe in Siggie's handwriting. I had these for the first time when Jo-Anne gave us a jar made with beans from her garden. Having grown up in a Japanese and Southern household, pickled vegetables were always on the table. And how easy is this recipe. I added the note to process the jars because of the quantity. But if you store the beans in your refrigerator then you can skip the water bath. --beth

4 lbs yellow beans
2 quarts water
1 quart vinegar
1 cup pickling salt (in the States it is called kosher salt)
dill

Snip ends from beans, but do not neatly cut. Leave whole. Cover with boiling water and blanch for 5 minutes.

Bring vinegar, water and salt to boil. Place piece of fresh dill in bottom of sterile jar. Fill with beans. Place another piece of dill on top of the beans. Pour hot brine over beans. Seal tightly. (Process in water bath.)

Yield 6 pint jars.