Sweet and Sour Pickled Green Beans

Bring 4 quarts water and salt to a boil in a large saucepan. Add beans; cook 3 ­minutes or until crisp-tender. Drain and plunge beans into ice water; drain well.

Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil; cook 5 minutes. Combine beans and vinegar mixture in a large bowl. If necessary, place a heavy plate on beans to keep them submerged. Cool to room temperature. Refrigerate 24 hours before serving.