Mrs. Jan Davidson
- 2 – 3 cans whole green beans, drain
- 1 – 1 1/2 cups Wesson oil
- 1 – 1 1/2 cups Wine or red Vinegar
- 1/2 bottle Seasonal or Savory salt
- 1/2 bottle garlic salt
- lots of black pepper
- pinch sugar
- hunks garlic
- onion slices
Prepare 1 day or more ahead and refrigerate. Ever so often, stir and taste of a bean; keep adding salt till taste right. (Takes lots of salt).
Remove garlic before serving.