Crisp Pickled Green Beans

Ingredients

• 2.5 cups distilled white vinegar
• 2 cups water
• 0.25 cups salt
• 1 clove garlic , peeled
• 2.5 pounds fresh green beans
• 6 large sprigs dill
• 0.75 teaspoons red pepper flakes , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Inspect six ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.

3. 3

   While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.

4. 4

   Trim green beans to 1/4-inch shorter than the jars.

5. 5

   Remove jars from simmering water. Place 1 sprig of dill and 1⁄8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.

6. 6

   Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.

7. 7

   Place a rack in the bottom of a large stockpot and fill halfway with water.

8. 8

   Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.

9. 9

   Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.

10. 10

    Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.

11. 11

    Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.