This is a refrigerator pickle recipe. I would like to try it with green beans and process it, so I can keep them in my pantry. Can they be BWB'd? Any help is appreciated!

Original Recipe:

Classic Bread and Butter Pickle Recipe
(for 16 or so pint jars) (half the recipe for 8 pint jars)

5 lbs of "stuff" (cucumbers, zucchini, green beans or whatever)
2 onions (sliced)
1/4 cup salt (kosher or otherwise)
3 Cups of cider vinegar
5 cups of sugar
2 Tablespoons mustard seed
2 teaspoons celery seed
1/2 teaspoon whole cloves
1 Tablespoon turmeric

Slice your cucumbers. I like mine fairly thick. Almost 1/4â³.

Combine your sliced cucumbers with onions in a bowl. Sprinkle with 1/4 cup of pickling salt and toss. Mix in a tray of ice cubes and let sit for 3 hours. (this sucks out the moisture from the cucumbers so they turn into crispier pickles.

Rinse, rinse, rinse your cucumbers! Soak them in water and then rinse them again. You want to get rid of as much salt as possible otherwise your pickles will taste salty.

Combine the vinegar, sugar, mustard seed, celery seed, cloves and turmeric and bring to a boil, stirring to dissolve the sugar. Add your cucumber/onion mixture to the pot and return to the boil.

Stuff your pickles into sterilized jars, then pour the liquid in until covered. Store in fridge until you wanna eat them (but try to wait a day or two otherwise they will not have that great bread & butter pickle flavour)