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2 cans (15 1/2 ozs each) whole green beans
1 cup liquid drained from sweet pickles
1 teaspoon celery seed
1/2 cup sweet pickle relish
1 hard-cooked egg, chopped fine

Carefully place green beans in a shallow dish. Combine liquid, celery seed, pickle relish and egg; pour mixture over beans. Cover and place in refrigerator. Let stand at least 6 hours. Drain and serve cold as a relish. Yield: 8 servings.