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

½ Tsp. salt

½ 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