Keep these pickled beans in the refrigerator for a quick snack.
For ½ pound of beans:
½ cup granulated white sugar
½ cup white wine vinegar
Minced garlic to taste
Hot pepper flakes to taste
1. Trim ends of beans and remove strings, if necessary.
2. Cook beans quickly in boiling water until barely done, about one to two minutes. Drain.
3. Combine sugar, vinegar, garlic and pepper flakes; heat until simmering. Add beans and simmer about one minute.
4. Transfer beans to a heat-and cold-proof container, pour in the pickling liquid, and refrigerate. Keeps three to four days in the refrigerator.