salt
3 lb. green beans
2/3 c. sugar
3 garlic cloves, peeled
2 tsp. dill seed
2 tsp. mustard seed
1 1/2 c. distilled white vinegar
1/2 c. loosely packed fresh dill, chopped

In 8-quart pot, heat 5 quarts salted water to boiling over high heat. Add beans and cook 5 to 7 minutes. Beans should still be crisp. Drain beans in larger colander; rinse under cold running water. In 2-quart pot, heat sugar, garlic, dill, mustard, 1/2 cup vinegar, 2 teaspoons salt and 1/2 cup water to boiling. Cook for 1 minute, stirring. Remove from heat; add remaining vinegar and 1 1/2 cup cold water. Stir. Place beans in 2-gallon Ziploc or large bowl with lid. Pour vinegar mixture over beans. Put in refrigerator for 24 hours. Can keep for up to 5 days. In a Ziploc, turn occasionally. If in bowl, stir occasionally. Great snack. Good as pickles!