Title: Pickled green beans with savory
 Categories: Preserves, Herbs
      Yield: 6 Pints
 
      3 lb Green beans
     12    3-inc sprigs fresh summer
           Savory
      1 qt White wine vinegar
      1 qt Water
    1/4 c  Pickling salt
      1 tb Sugar
 
  Wash and dry the beans. Remove ends and trim to fit vertically in
  jars, leaving 1/2 inch headspace.
  
  Prepare the jars, lids and boiling water bath. Fill each dry clean
  jar with beans and two sprigs of savory.
  
  In a non-reactive pan, combine the vinegar, water, salt and sugar.
  Bring to boil over med-high heat, stirring occasionally. Pour the hot
  liquid into the jars, just covering the beans. Wipe the rims with a
  clean towel and attach lids securely.
  
  Place jars in boiling water bath, and when water returns to boil,
  process for 15 mins.