1 ½lb.fresh green beans, washed, stem ends trimmed or snapped off
1/4cupapple cider vinegar
1 1/2tablespoonskosher salt
1teaspoonwhole mustard seeds
1/4teaspoonred pepper flakes
3sprigs fresh dill leaves
In medium sized saucepan, combine water, vinegar, salt, and sugar; over medium high heat, bring to a boil, boiling until sugar and salt is dissolved, stirring occasionally. Set aside to cool slightly.
Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (most likely a quart size jar depending on the length of green beans). Arrange green beans vertically in jar and tuck dill sprigs into the jar.
Pour the brine into the jar, covering green beans completely.
Cover jar and place in the fridge at least overnight but preferably three days or more before eating.
Store the jar of pickled green beans in the refrigerator for up to 1 month.
Nutrition note: Since the beans do not absorb all of the brine, the sodium count will be much lower than reflected below.
For tender green beans, blanch them before pickling. Bring a pot of water to boil, add beans for 2-3 minutes, drain, and put into a bowl of ice water to stop the cooking and preserve the green color. When beans are cool, drain well, and proceed with recipe.
If you like the beans to be more tangy, increase the amount of vinegar and decrease the amount of water. You can go up to half vinegar and half water. Use any regular vinegar: apple cider vinegar, white vinegar, rice vinegar, red or white wine vinegar.
Adjust the seasonings to your personal preference.