From: Martha Stewart
makes 2 quarts
Ingredients
- 1 large bunch dill, fronds only, cut crosswise into 1-inch lengths
- 4 medium cloves garlic, smashed
- 1 1/2 pounds green beans, trimmed and rinsed
- 2 1/2 cups cider vinegar
- 3 tablespoons coarse salt
- 3 tablespoons sugar
Directions
- Divide dill and garlic evenly between two quart-sized jars.
Pack green beans into jars. Set aside. In a medium saucepan, combine vinegar, 2 1/2 cups water, salt, and sugar. Bring to a boil. Pour hot mixture over beans.
Cool to room temperature. Cover, and refrigerate for up to 2 weeks.