Ingredients
- 2 1/3 cups water
- 2 1/3 cups distilled white vinegar
- 3 1/2 tablespoons fine sea salt
- 1 tablespoon granulated sugar optional
- 4 cloves garlic peeled
- 4 sprigs fresh dill
- 1/2 teaspoon red pepper flakes optional
- 2 pounds fresh green beans rinsed and ends trimmed
Instructions
- Clean 4 pint jars and lids using hot, soapy water, then rinse thoroughly. Boil the jars and lids in a large pot of water for 10 minutes to sterilize. Carefully take them out and allow them to dry.
- In a big pot, mix water, vinegar, and salt. Add sugar if using. Heat until boiling, stirring until the salt is dissolved. Take off the heat.
- Place 1 garlic clove and 1 sprig of fresh dill into each jar. Add a pinch of red pepper flakes if desired.
- Pack the green beans upright into the jars.
- Pour the hot brine over the beans, leaving 1/2 inch of headspace at the top.
- Clean the rims thoroughly. Attach the lids and screw bands to the jars.
- Place jars in a boiling water bath, ensuring they are fully submerged. Boil for 10 minutes.
- Gently take out the jars and allow them to cool to room temperature. Pay attention for the lids to pop, which signals a proper seal.
- After 12 hours, check seals. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars.
- Allow beans to pickle for at least one week before eating.