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Quick Pickled Green Beans

Ingredients
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
1/2 teaspoon Salt
2 Cloves garlic, crushed


Method
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.

Yield
8 Servings