Spicy Pickled Beans

• 2 quarts water
• 1 tablespoon salt
• 1/2 pound green beans, trimmed
• 1/2 pound wax beans, trimmed
• 1 1/4 cups red wine vinegar
• 1/2 cup sugar
• 1/2 cup sherry vinegar or cider vinegar
• 1/2 cup vodka
• 2 tablespoons mustard seeds
• 1 tablespoon black peppercorns
• 2 teaspoons fennel seeds
• 1 to 2 teaspoons crushed red pepper
• 4 garlic cloves
• 4 fresh dill sprigs
• 2 bay leaves

1. Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain; place in a large bowl.
2. Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Pour over beans; cover and marinate in refrigerator at least 24 hours. Discard dill and bay leaves. Drain, if desired.
3. Note: Refrigerate beans in an airtight container for up to two weeks.
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water, salt, green beans, wax beans, red wine vinegar, sugar, sherry vinegar, vodka, mustard seeds, black peppercorns, fennel seeds, red pepper, garlic, dill sprigs, bay leaves

Taken from www.myrecipes.com/recipe/spicy-pickled-beans (may not work)