Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (one-pint) jars—enough to keep and give away to friends and neighbors.
Cooking Light JULY 2008
1. Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain.
2. Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves.
3. Combine beans, squash, and remaining ingredients in a large bowl. Pour hot vinegar mixture over squash mixture. Toss well. Cover and refrigerate 8 hours, stirring occasionally.
Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week.
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