YIELD: Approx, 2 1/2 cups pickled vegetables
PORTION (Serving Size): 1/4 cup

1. Trim the ends of the green beans and keep them whole.  Place beans in a glass container with just enough excess room for the liquid and a tight lid.  This could be a large glass mason jar or a Pyrex bowl with a lid. 
2. Place the red wine vinegar, water, sugar, salt and the CHA! by Texas Pete® into a small saucepot and bring to a simmer.  Once the mixture comes to a simmer, remove from heat and allow the pickling liquid to cool down for about 3 minutes or until it is approximately 180-190 degrees Fahrenheit. 
3. Pour the pickling liquid over the green beans to cover them completely.  Allow them come to room temperature and tightly fit the lid in place on the glass jar or bowl.  Place the green beans in the refrigerator to marinate overnight.
4. Green beans will be ready to serve after 24 hours.
5. Pickled green beans are great to snack on just by themselves, chopped up and put into salads and much more.  Shake before serving.
6. When you are finished eating all of the green beans you can strain the pickling liquid and use it one additional time with another batch of vegetables.  Just strain, bring to a simmer and pour the vinegar over your next batch of vegetables.