This quick version of dilly beans does not require canning, but keeps in the refrigerator for about four days.
|1 1⁄2 c||water|
|1⁄3 c||cider vinegar|
|2 c||green beans (trimmed, about 1/2 lb.)|
|3 T||dill (fresh, chopped, or 1 1/2 tsp. dried dill weed or seed)|
|2 clv||garlic (minced)|
|1⁄4 t||crushed red pepper flakes (or to taste)|
|1⁄2 t||sugar (or honey)|
|1 t||canola oil (or olive oil, optional)|
Bring the water to a boil in a saucepan; add the beans, cover and reduce the heat. Cook 3-5 minutes; the beans should still be bright green and just tender, but not soft. Drain well and turn into a serving bowl. Add the dill and mix. In a saucepan, combine the remaining ingredients through the sugar and bring to a boil over high heat. Simmer for two minutes, then pour the hot dressing over the beans and mix well. Add the oil if desired. Let the beans stand for 10-20 minutes to allow the flavors to meld.