¾ C. white vinegar
2 Tbsp. sugar
1 Tbsp. mustard seeds, crushed
4 medium garlic cloves, thinly sliced
3 bay leaves
1½ tsp. salt
1½ tsp. Tabasco sauce
1 lb. fresh green beans, trimmed
Crush mustard seeds with a mortar and pestle, until they become a powder.
Combine all ingredients except green beans in a large saucepan. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
Add green beans, cover and simmer for 10 minutes, until tender-crisp.
Place in a shallow dish (glass or Pyrex). Cover and place in the fridge overnight. Keeps for about a week in the fridge.
Great in a regular salad or as stirrers in your Bloody Mary! Or on your veggie tray!