Dilly Beans

 

1 1/2

cups water

2

cups whole fresh green beans

2

tablespoons chopped fresh dill weed

1/4

cup thinly sliced onion

1/3

cup white wine vinegar

2

teaspoons canola or soybean oil

1/2

teaspoon sugar

2

cloves garlic, sliced

1/8

teaspoon crushed red pepper flakes

• 1 In 2-quart saucepan, heat water to boiling. Add beans. Cover and cook about 3 minutes or until bright green but still crisp; drain.
• 2 In medium bowl, toss beans, dill weed and onion.
• 3 In 1-quart saucepan, mix vinegar, oil, sugar, garlic and red pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 2 minutes, stirring occasionally. Pour over green beans; mix well.
• 4 Cover and refrigerate 20 minutes or until serving.