Dilly Beans

Makes 1 quart-sized jar or 2 pint-sized jars

1 pound green, yellow, or purple string beans

2 cloves garlic

1/2 teaspoon red pepper flakes

1/2 teaspoon yellow mustard seeds

2 fresh dill sprigs

1 cup distilled white vinegar

1 cup water

1 tablespoon kosher salt or 2 teaspoons pickling salt

Equipment

1 wide-mouth quart or 2 wide-mouth pint jars with lids

Prepare 

     2 wide-mouth pint jars with lids, or 1 wide-mouth quart jar with lid

by washing in soapy water and rinsing in hot water. 

Prepare 

     1 pound of string beans

by rinsing, trimming the ends, and halving them if you're using pint jars.

Add 

     2 cloves garlic

     1/2 teaspoon red pepper flakes

     1/2 teaspoon yellow mustard seeds

     2 fresh dill sprigs

to the jars.

Pack 

     the green beans 

into the jars tightly: Place the jar on its side. Place the sprigs of dill down first, then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. A full pound will fit in one quart jar.

Combine 

     1 cup distilled white vinegar

     1 cup water

     1 tablespoon kosher salt or 2 teaspoons pickling salt

in a small saucepan over high heat and bring to a boil. Pour into the jars, filling each jar to within 1/2 inch of the top. 

You might not use all the brine. Remove the air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed. Place the lids over the jars and screw on the rings until tight.

Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.