3/4 pound topped green beans
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 lightly crushed garlic cloves
1 1/2 tablespoons dill seeds
1 small dried red chile [optional]
1 1/2 tablespoon salt
In a large saucepan, in gently boiling water, blanch the green beans for 3 to 5 minutes, just until tender.
Drain in a colander and rinse with cold water to stop the cooking. Transfer beans to a heatproof container.
In a medium saucepan, bring the water, vinegar, sugar, garlic, dill seeds, red chile, and salt to a boil. Reduce the heat and simmer for 2 minutes.
Pour the pickling liquid over the beans and cool, uncovered.
Chill, covered, at least 1 day for the flavors to fully develop.
Inspired By: The Culinate Kitchen collection by Carrie Floyd http://www.culinate.com/recipes/collections/Culinate+Kitchen/Starters/pickled_green_beans