Bring these along to your next picnic: they are quick to make and yummy to eat!
|1 lb||green beans (washed, trimmed)|
|3 clv||garlic (smashed)|
|1 1⁄4 c||white vinegar|
|1 1⁄4 c||water|
|1 T||dill seeds|
Arrange the garlic cloves, bay leaves, and green beans in a clean quart jar. Set aside.
In a medium saucepan, combine the vinegar, water, salt, and dill seeds, and bring to a boil over high heat. Cook, stirring, until the salt has dissolved. Remove from heat and pour over the green beans. Set aside to cool, then refrigerate.
Let them rest at least 24 hours before enjoying. Store in the refrigerator.
Note that these are refrigerator pickles, not suitable for long-term storage at room temperature.