Ingredients:

  • 1.5 lbs fresh snap green beans, trimmed and cut into 3-inch pieces
  • 8 cloves garlic, smashed
  • 1 small red Fresno chili, sliced into rounds
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp sea salt
  • 1 tbsp granulated sugar
  • 1 tbsp red pepper flakes
  • 2 tbsp dill seeds
  • 1 tsp whole black peppercorns

Instructions:

  1. Wash the green beans thoroughly in cold water. Trim the stem ends and slice the beans into 3-inch lengths.
  2. Combine the white distilled vinegar, water, sea salt, granulated sugar, red pepper flakes, dill seeds, and black peppercorns in a medium stainless steel saucepan.
  3. Bring the brine mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved.
  4. Divide the smashed garlic and sliced chilies evenly among four wide-mouth pint-sized Mason jars.
  5. Pack the green beans into the jars vertically and press down firmly to ensure they are wedged in tightly.
  6. Using a canning funnel, pour the simmering brine over the beans, leaving about 1/2 inch of headspace at the top.
  7. Seal the lids tightly and allow to cure in the refrigerator for 24 hours.