five olives

What we need:

• 2 pounds green beans
• 2 quarts water
• 3 tablespoons salt
• 2 teaspoons mustard
• 1 teaspoon crushed small dried
  hot chile peppers
• 1 teaspoon dill seed
• 4 cloves garlic
• 2 cups water
• 2 cups white vinegar
• 2/3 cup sugar

Cooking instructions:

1. Snip ends from beans and wash thoroughly;
   leave whole or cut in half if long.
2. In a large pan bring the 2 quarts water to boil;
   add 1 tablespoon of the salt and the beans.
3. Return to a boil and cook beans, uncovered, for about 5 minutes
   or until beans are just tendercrisp Drain immediately and cool.
4. Pack beans into 4 refrigerator containers. Into each container
   put 1/2 teaspoon each mustard seed and dill weed, 1/4 teaspoon
   each chilies and dill seed, and 1 clove garlic.
5. Bring to a boil the 2 cups water, vinegar, sugar, and remaining
   2 tablespoons salt; pour over beans.
6. Cool, cover, and chill overnight or as long as 2 weeks.