Ingredients:

  • 2 lbs fresh green beans, trimmed and cut into 2-3 inch pieces
  • 4 cloves garlic, smashed
  • 2 tsp red pepper flakes
  • 2 habanero peppers, sliced
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Pack the smashed garlic, red pepper flakes, and sliced habanero peppers evenly across the bottom of four pint-sized mason jars.
  2. Stand the green bean pieces upright in the jars, packing them tightly. Turn jars on their side while packing to fill any gaps.
  3. In a medium stainless steel saucepan, combine white vinegar, water, salt, sugar, peppercorns, and mustard seeds.
  4. Bring the brine to a simmer over medium-high heat, stirring until salt and sugar are completely dissolved.
  5. Carefully pour the hot brine over the beans in the jars, leaving 1/2 inch of headspace at the top.
  6. Tap the jars gently on the counter to release air bubbles, seal lids tightly, and let cool to room temperature.
  7. Transfer jars to the refrigerator and chill for at least 24 hours before serving.