Recipe - Quick Pickled Green Beans

2 pound Fresh green beans
2 cup Water
2 cup Cider vinegar
2 tablespoon Sugar
4 teaspoon Dill seeds, crushed
2 teaspoon Dry mustard
1 teaspoon Pepper
One half teaspoon Salt
2 Cloves garlic, crushed

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).

Per serving: 58 Calories; 0g Fat (5% calories from fat); 2g Protein; 15g
Carbohydrate; 0mg Cholesterol; 142mg Sodium

NOTES : Store in refrigerator up to 1 week, stirring occasionally.

Recipe by: Cooking Light, July/Aug 1993, page 69

Posted to MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.