Ingredients:

  • 1 lb fresh green beans, trimmed and snapped
  • 4 cloves garlic, smashed
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tbsp pickling salt
  • 1 tsp granulated sugar
  • 1 tsp dill seed
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp black peppercorns
  • 1/2 tsp mustard seeds

Instructions:

  1. Wash the green beans thoroughly. Trim the stem ends and snap the beans into 3-4 inch pieces. Drop beans into boiling water for 60 seconds, then immediately plunge them into a bowl of ice water. Drain well.
  2. In a medium saucepan, combine the distilled white vinegar, water, pickling salt, and sugar. Stir over medium-high heat until the salt and sugar have completely dissolved and the liquid reaches a rolling boil.
  3. Divide the smashed garlic cloves, dill seed, peppercorns, mustard seeds, and red pepper flakes evenly between two pint-sized glass jars. Pack the blanched green beans vertically into the jars, pressing down firmly to eliminate air gaps.
  4. Carefully pour the boiling brine over the beans, leaving about 1/2 inch of headspace at the top. Tap the jars gently on the counter to release any trapped air bubbles. Seal the lids tightly and let them cool to room temperature before transferring them to the refrigerator for 24 hours.