Ingredients:

  • 2 lbs fresh snap beans, trimmed to 3-inch lengths
  • 4 cloves garlic, smashed
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the green beans thoroughly in cold water. Trim the stem ends and snap the beans into 3-inch segments.
  2. Combine the distilled white vinegar, filtered water, kosher salt, and sugar in a saucepan.
  3. Bring the brine to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved, then remove from heat immediately.
  4. Divide the smashed garlic, dill, peppercorns, and mustard seeds evenly among four wide-mouth pint mason jars.
  5. Pack the beans in vertically, pressing down firmly to ensure they are tightly wedged.
  6. Pour the hot brine over the beans, leaving 1/2 inch of headspace.
  7. Seal the lids and allow the jars to cool on the counter for 1 hour before transferring to the refrigerator for 1 to 2 weeks.