Ingredients:

  • 1.5 lb fresh green beans, trimmed and snapped
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 4 cloves garlic, smashed
  • 2 tbsp dill seeds
  • 1 tsp crushed red pepper flakes
  • 1 tsp whole black peppercorns

Instructions:

  1. Bring a large pot of water to a rolling boil.
  2. Drop the trimmed green beans into the boiling water for exactly 2 minutes.
  3. Immediately remove the beans with a slotted spoon and plunge them into an ice bath for 2 minutes.
  4. Drain and pat the beans dry to prevent the brine from becoming diluted.
  5. In a medium saucepan, combine the white vinegar, filtered water, pickling salt, and smashed garlic.
  6. Bring the mixture to a simmer over medium-high heat, stirring until the salt is completely dissolved, then remove from heat.
  7. Distribute the dill seeds, red pepper flakes, and peppercorns evenly across the bottom of clean Mason jars.
  8. Pack the blanched green beans tightly into the jars, standing them vertically to maximize space.
  9. Pour the hot brine over the beans, leaving about 1/2 inch of headspace at the top.
  10. Tap the jars gently on the counter to release any trapped air bubbles and seal the lids.