Martha's Dilly Beans From the galley of Martha Bliss  
   
  • 1/2 lb. fresh green beans, trimmed
  • Boiling salted water
  • 1 teaspoon minced garlic
  • 8 sprigs fresh dill weed
  • 1/4 teaspoon dill seed
  • 1/4 teaspoon mustard seed
  • 1 cup cider vinegar
  • 1 cup of water
  • 1 tablespoon salt
  • 3 tablespoons sugar
  1. Plunge beans in pot of boiling salted water to cover. Turn down heat and simmer for 5 minutes. (Test the beans to see that they are “al dente” but not chewy)
  2. Drain and refresh beans under cold water.
  3. Drain and place in a ceramic or glass shallow dish.
  4. Sprinkle with garlic, dill sprigs, dill seeds & mustard seeds.
  5. Put vinegar, water, salt & sugar in a pot & bring to a boil until salt & sugar dissolve.
  6. Pour hot mixture over beans.
  7. Allow beans to cool in mixture. Then chill in fridge, covered for at least 24 hours - up to 2 weeks (if they last that long!)