| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | lb | Fresh green beans |
| 2 | c | Water |
| 2 | c | Cider vinegar |
| 2 | tb | Sugar |
| 4 | ts | Dill seeds, crushed |
| 2 | ts | Dry mustard |
| 1 | ts | Pepper |
| 1/2 | ts | Salt |
| 2 | Cloves garlic, crushed |
INSTRUCTIONS
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. Recipe by: Cooking Light, July/Aug 1993, page 69 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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