2 cups of green beans
1 cup vinegar
1 cup water
2 ½ tablespoons of sugar
2 cloves of garlic, minced
1 ½ teaspoons of kosher salt
½ of a medium onion, sliced thinly
2 sprigs of fresh dill
½ teaspoon of whole black peppercorns
¼ to 1 teaspoon of red pepper flakes (depending on how hot you want them) – you
can also add a whole dried chili if you have one.
In a saucepan, add your water, vinegar, salt, sugar, and garlic and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature. Trim the beans. You want them all to fit in your jar with about an inch at the top so the brine covers them completely. You can trim both ends, or just the stem end. Next you need to blanch the beans. Bring a separate saucepan of water to a full boil, then dump the beans in and boil them for thirty seconds. Drain them, and quickly add them to a bowl of iced water to shock them and stop the cooking process. You want your beans to be brightly colored and still crisp. Drain the beans and set them aside. Add your onions, dill, red pepper flakes, and peppercorns to your jars. Now add your beans to the jars. They look prettiest standing upright, but don’t worry about being perfect. The easiest way is to lay the jar on its side, or hold it horizontally, and place the beans inside. Go ahead and pour your brine in once it has reached room temperature. Fill the jar to ½ inch below the top of the jar, and put the lid on. Place the jar of dilly beans in the fridge, and let them sit for at least two days before eating them. They’ll keep for up to six months in the fridge, if they last that long!