| 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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