Ingredients:

  • 3 lbs fresh snap beans, trimmed and cut to fit jars
  • 10 cloves garlic, peeled and smashed
  • 10 sprigs fresh dill
  • 10 tsp red pepper flakes
  • 5 cups distilled white vinegar (5% acidity)
  • 5 cups filtered water
  • 1/2 cup pickling salt
  • 2 tbsp granulated sugar

Instructions:

  1. Clean the beans thoroughly and trim the ends.
  2. Pack the beans vertically into the jars, pressing them down firmly to maximize space. Tuck one smashed garlic clove, a sprig of fresh dill, and a pinch of pepper flakes into the side of each jar.
  3. In a large pot, combine the white vinegar, filtered water, pickling salt, and sugar.
  4. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar have completely dissolved.
  5. Carefully pour the boiling brine over the beans, leaving exactly 1/2 inch of headspace at the top of the jar. Use a clean utensil to remove any floating air bubbles and wipe the rims clean.
  6. For refrigerator beans: Let jars cool to room temperature, screw on lids, and refrigerate immediately. For canned beans: Process jars in a boiling water bath for 10 minutes, then let sit undisturbed for 24 hours.