Ingredients:
1 pound fresh green beans, trimmed
2 cups white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, smashed
1 teaspoon mustard seeds
1 teaspoon dill seeds
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
2 bay leaves
Instructions:
Sterilize the Jars and Lids:
Sterilize your jars and lids by boiling them in water for 10 minutes.
Prepare the Green Beans:
Wash and trim the green beans.
Prepare the Brine:
In a large pot, combine white vinegar, water, sugar, salt, garlic, mustard seeds, dill seeds, black peppercorns, red pepper flakes, and bay leaves. Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
Pack the Jars:
Pack the green beans tightly into sterilized jars, standing them upright if possible.
Add the Brine:
Pour the hot brine over the green beans, ensuring they are fully submerged. Leave about 1/2 inch of headspace.
Seal the Jars:
Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight.
Process the Jars:
Process in a boiling water bath for 10 minutes.
Cool and Store:
Remove from the water bath, cool to room temperature, and check for proper sealing. Store in a cool, dark place.
Allow Flavors to Develop:
Let sit for at least a week before consuming.
Conservation:
Store unopened jars in a cool, dark place for up to several months. Once opened, refrigerate and consume within a few weeks. Ensure the green beans remain submerged in the brine to prevent spoilage.
