Pickled Green Beans

1. 1

   In 8-quart pot, heat 5 quarts salted water to boiling over high heat.

2. 2

   Add beans and cook 5 to 7 minutes.

3. 3

   Beans should still be crisp.

4. 4

   Drain beans in larger colander; rinse under cold running water.

5. 5

   In 2-quart pot, heat sugar, garlic, dill, mustard, 1/2 cup vinegar, 2 teaspoons salt and 1/2 cup water to boiling. Cook for 1 minute, stirring.

6. 6

   Remove from heat; add remaining vinegar and 1 1/2 cup cold water.

7. 7

   Stir.

8. 8

   Place beans in 2-gallon Ziploc or large bowl with lid.

9. 9

   Pour vinegar mixture over beans. Put in refrigerator for 24 hours.

10. 10

    Can keep for up to 5 days.

11. 11

    In a Ziploc, turn occasionally.

12. 12

    If in bowl, stir occasionally. Great snack.

13. 13

    Good as pickles!

No additional tips available.