Date: Tue, 26 Apr 94 09:19:28 EDT
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
Dilled Green Bean Pickles
1 lb fresh green beans, cleaned and kept whole
1 cup vinegar (I used wine vinegar)
1 cup water
1 T mustard seeds
1 T fresh dill or 1 tsp dry
2-3 cloves garlic, minced (or 1/2 tsp garlic powder)
1 tsp salt
1 tsp sugar
cayenne pepper to taste
Put all in a big pot with a lid. Bring to a boil, turn down heat and let
simmer for 10-15 minutes or to your desired degree of tender-crispness.
I let them go until they just turn that army green color.
Keep in tightly closed container (plastic or glass preferably) in the
refirgerator. They keep about a week or so and improve in flavor. Make
sure you put the beans AND juice in the container or they will dry out.