Quick Dilly Bean Pickles

• 3 pint canning jars, wide mouth, with lids
• 2 pounds fresh green beans, washed and stems removed

BRINE

• 2.75 cups water
• 4 tbsp salt, not iodized
• .75 cup white vinegar

SEASONING

• 3 cloves garlic
• 3 sprigs fresh dill
• 1 tbsp black peppercorns
• 1 tsp red pepper flakes

1. Bring water vinegar and salt to a boil, stirring until salt is dissolved. Set aside to cool.
2. Trim beans to fit in jars lengthwise, leaving ½-inch empty space above the beans.
3. Blanch beans by submersing them in boiling water for two minutes, then immediately chilling them in ice water.
4. Place garlic and dill in the pint jars, then fill with beans, standing them upright.
5. Add peppercorns and red pepper flakes.
6. Pour cooled brine over beans, completely covering them.
7. Cover tightly with lids and refrigerate for 48 hours before eating.
8. Use within one month. Discard earlier than that if brine becomes cloudy, meaning the beans have begun to spoil.

Notes: These are great as a snack, added to a salad, on a charcuterie board. They make a special gift as well.

 SOURCE: Adapted from Biscuits & Burlap, biscuitsandburlap.com, Refrigerator Pickled Green Beans