If you are a gardener you probably have a bunch of green beans every summer. Maybe even more than you can eat or give away. So, why not pickle them.
This recipe requires a pressure canner. Beans are a low acid food and should be preserved with a pressure canner to safely kill harmful bacteria. A little more complicated than quick pack canning of pickles but the use of a pressure canner in this recipe should not be a challenge for experienced cooks.
This recipe makes a slightly spicy flavored bean to be used as a condiment like you would serve pickles. See step 1 of the instructions for directions to preserve pickled (not spicy) beans.