Spicy Green Beans
- 2 pounds green beans; cut in half
- 3 tablespoon kosher style salt
- 2 tablespoon mustard seed
- 2 tablespoon dill weed
- 1 tablespoon crushed dried chiles
- 1 tablespoon dill seed
- 4 clove garlic
- 2 cups white vinegar
- 2 cups Water
- 2/3 cup Sugar
In large pan bring 2 quarts water to boil. Add 1 tablespoon salt and beans.
Return to boil and cook, uncovered, 5 minutes until beans are tender.
Drain and cool.
Put beans into jars and add spices. In pan, combine water, vinegar, 2
tablespoons salt and sugar. Bring to boil and pour over beans. Cool
slightly. Chill and store in refrigerator at least 2 hours or up to 2