Recipe: Quick Pickled Green Beans

QUICK PICKLED GREEN BEANS

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
1/4 teaspoon crushed red pepper
1/2 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 remaining ingredients in a small saucepan; bring to a boil.

Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally.

Store in refrigerator up to 1 week, stirring occasionally.

Yield: 8 servings (1-cup each)
Source: Cooking Light