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
- In a large saucepan, stir together.
- the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce.
- Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
- Add the beans.
- Cover and simmer for 5 minutes, until tender-crisp.
- Arrange the beans in a shallow dish and cover them completely with the vinegar mixture.
- Cover and refrigerate overnight.
- 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)