Snappy Green Beans

• 2 14 cups water
• 34 cup rice vinegar or 34 cup white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon crushed mustard seeds
• 4 cloves garlic, thinly sliced
• 3 bay leaves
• 1 12 teaspoons salt
• 2 12 teaspoons Tabasco sauce
• 1 lb trimmed green beans

1. In a large saucepan, stir together.
2. the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce.
3. Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
4. Add the beans.
5. Cover and simmer for 5 minutes, until tender-crisp.
6. Arrange the beans in a shallow dish and cover them completely with the vinegar mixture.
7. Cover and refrigerate overnight.
8. Serve cold as part of a composed salad, as a crunchy pickle or part of an appetizer tray.

water, rice vinegar, sugar, mustard seeds, garlic, bay leaves, salt, tabasco sauce, green beans

Taken from www.food.com/recipe/snappy-green-beans-70327 (may not work)