4-5sprigsparsley finely chopped (or more if desired)
salt to taste*
EXTRA
2-3cups oil (corn, sunflower or olive oil) (more if necessary)(448-672 grams)
2half quartmason jars**(2x500 grams jars)
*Taste the beans first they may not need any extra salt.
**I used 2 jars, but if you prefer you can use 3 smaller jars or even 1 large one, just make sure the beans are completely covered in oil.
Instructions
In a large pot add vinegar and water bring to a boil then add the salt and trimmed green beans, stir to combine. Cook, stirring occasionally for approximately 8-12 minutes or until al dente*, then drain well and place the beans on a clean tea towel to dry completely.
While the beans are cooling, sterilize your jars (see post for your preferred method).
Place the dry beans in a large bowl and toss well with garlic, hot pepper flakes, oregano, parsley and salt (if needed). Then add the beans to the clean sterilized jars, be sure to leave about 1/2 inch from the top of the jar free. Cover the beans completely with oil, close and store in a cool dry area for 1-2 weeks before tasting. Enjoy!
*This depends on the size of the beans, time can be more or less. So taste at about the 7 minute mark.