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Pickled Green Beans

Source of Recipe


Good Housekeeping, June 2002






List of Ingredients



• Salt
  
• 3 lbs. green beans, ends trimmed
  
• 2/3 cup sugar
  
• 3 cloves garlic, peeled
  
• 2 tsp dill seeds
  
• 2 tsp mustard seeds
  
• 1-1/2 cups distilled white vinegar
  
• 1/2 cup packed fresh dill, chopped
  
• Water (amounts detailed in method of preparation)
  






Instructions



1. In an 8-quart saucepot, heat 5 quarts of 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 a large colander; rinse under cold running water to stop cooking.
   
   
2. In a 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.
   
   
3. 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 a 13x9-inch pan and refrigerate for 24 hours or up to 5 days, turning bag occasionally.
   
   To serve: Drain beans and toss with chopped dill.
   
   Yield: 13 cups,
   or 12 accompaniment servings.