Quick pickled green beans
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh green beans |
| 2 | cups | Water |
| 2 | cups | Cider vinegar |
| 2 | tablespoons | Sugar |
| 4 | teaspoons | Dill seeds, crushed |
| 2 | teaspoons | Dry mustard |
| 1 | teaspoon | Pepper |
| ½ | teaspoon | 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).
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 MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.