Pickled Green Beans

Ingredients

• 1 Pound green beans (fresh, trimmed to 4 to 4 1/2 inches in length or shorter)
• 1 Cup rice wine vinegar
• 2 Cups apple cider vinegar
• 3 1/2 Cups water
• 2 1/2 Teaspoons kosher salt
• 1 1/2 Teaspoon mustard seeds
• 1 1/2 Teaspoon dill seed
• 1 1/2 Teaspoon black peppercorns (cracked)
• 1/2 to 1 Teaspoon crushed red pepper flakes (to taste)
• 3 Tablespoons granulated sugar
• 12 garlic cloves (fresh, peeled and quartered)
• 16 Sprigs dill (fresh)

Instructions

1. 1

   Divide the trimmed green beans vertically between 4 pint-sized mason jars, trimming the tops of the beans if necessary to fit.

2. 2

   Top each jar with 3 quartered fresh garlic cloves and 3 to 4 trimmed fresh dill sprigs. Set aside while you make the picking juice.

3. 3

   whisk: In a medium saucepan, mix the vinegars, water, salt, mustard seeds, dill seed, peppercorns, red pepper flakes, and sugar. Whisk together until the sugar is dissolved.

4. 4

   simmer: Over medium heat, bring the mixture to a boil, then reduce heat to maintain a low simmering boil for 10 minutes. Add 4 fresh dill sprigs and take the mixture off the heat.

5. 5

   cool: Let cool for about 10 minutes then remove the fresh dill from the mixture and discard. Pro tip: Carefully pouring the picking juice into a glass measuring cup that includes a spout will help for easier measuring between jars.

6. 6

   Pour the mixture into each jar until the beans are covered, about 1 ½ cups per jar. Divide the liquid first, then using a spoon add the cooked seasonings that have settled to the bottom, as this is what gives the beans their amazing flavor!

7. 7

   cool: Allow to cool for another 30 minutes, uncovered.

8. 8

   refrigerate: Once at room temperature, cover with the mason jar lids and refrigerate for at least 48 hours before serving.