pickled green beans
 
serves 12 
 
  salt
3 lb.  green beans, ends trimmed
2/3 cup  sugar
3   garlic cloves, crushed, peeled
2 tsp  dill seeds
2 tsp  mustard seeds
1-1/2 cup  distilled white vinegar
1/2 cup  loosely packed fresh dill, chopped
 
in 8-quart pot, heat 5 quarts salted water to boiling over high heat. add 
green beans and cook 5 to 7 minutes or until beans are tender-crisp. drain 
beans in large colander; rinse under cold running water to stop cooking. 
in 2-quart saucepan, heat sugar, garlic cloves, dill seeds, mustard seeds, 
1/2 cup vinegar, 2 teaspoons salt, and 1/2 cup water to boiling over 
medium-high heat; cook 1 minute, stirring to dissolve sugar. remove 
saucepan from heat; add remaining 1 cup vinegar and 1 1/2 cups cold 
water; stir to combine. place green beans in jumbo (2-gallon) self-sealing 
plastic bag. pour vinegar mixture over beans. seal bag, pressing out 
excess air. place bag in 13" by 9" pan and refrigerate 24 hours or up to 
5 days, turning bag occasionally. to serve, drain beans and toss with 
chopped dill. 
 
good housekeeping 
 
 
 
 
(ID: 78685) Mirror: rec.food.recipes: Wed, Jun 25, 2003


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