Keep these crunchy, sweet-sour-spicy beans on hand for snacking, set them out on a relish tray at a cocktail party, or use in place of celery for bloody Marys.
2 quarts water
1 tablespoon salt
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
1 1/4 cups red wine vinegar
1/2 cup sugar
1/2 cup sherry vinegar or cider vinegar
1/2 cup vodka
2 tablespoons mustard seeds
1 tablespoon black peppercorns
2 teaspoons fennel seeds
1 to 2 teaspoons crushed red pepper
4 garlic cloves
4 fresh dill sprigs
2 bay leaves
How to Make It
Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain; place in a large bowl.
Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Pour over beans; cover and marinate in refrigerator at least 24 hours. Discard dill and bay leaves. Drain, if desired.
Note: Refrigerate beans in an airtight container for up to two weeks.
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