Dilled Green Beans
2 quarts water
2 pounds fresh green beans, washed and trimmed
1 teaspoon salt
2 teaspoons mustard seed
2 teaspoons dried dill weed
1 teaspoon red pepper flakes, (or less if you don't want em too hot)
1 teaspoon dill seed
4 cloves of gatlic, minced
2 cups white vinegar
2/3 cup sugar
2 cups water
Bring 2 quarts of water to a boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans into cold water to set their color; drain well.
In a large bowl, combine salt, mustard seed, dill weed, pepper flakes, dill seed and garlic. Mix. Add cooked beans to the bowl and stir well.
In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.
The Old Guy