Ingredients
- 2 lb. fresh green beans
- 2 cups water
- 2 cups cider vinegar
- 2 Tbls. sugar
- 4 tsp. dill seeds - crushed
- 2 tsp. dry mustard
- 1 tsp. pepper
- 1/2 tsp. salt
- 2 cloves garlic - crushed
Directions
Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice
water; drain again. Place beans in a large, shallow, nonmetal dish; set aside.
Combine 2 cups water and next 7 ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally.
Yield: 8 servings (serving size: 1 cup).
NOTE: Store in refrigerator up to 1 week, stirring occasionally.
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Submitted 6/13/05.
Source: Cooking Light, July/Aug 1993, page 69
Submitted By: Gina S
gms39@yahoo.com
Quick Pickled Green Beans