Braden Family Cookbook

Chuck Braden

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2 pounds fresh small green beans
1 cup white wine vinegar
1/4 cup chopped fresh dill
3 tbsp. sugar
2 cloves garlic, crushed
Tsp. salt
Tsp. pepper

Steam beans for 5 minutes, plunge into ice water to stop cooking.  They should still be crisp.  Combine other ingredients and stir well to dissolve sugar.  Pour over beans and chill for 8 hours.  Putting them in a big zip lock bag makes it easy to stir them during the 8 hours they are chilling. 

Use slotted spoon to serve.   8 servings