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.