PICKLED GREEN BEANS

Cook fresh green beans with salt. When almost done (still a little hard).
Place into clean sterilized quart jars, layering with onion slices. When
jars are full, fill with a hot solution of:

2 c. white sugar
2 c. vinegar
2 c. of water

Bring this to a boil and pour over beans in jar. Seal. Let set for several
weeks before using. To use, open jars and serve cold as pickles.