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green-bean-pickles recipe

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.
 kwvegan vegan