Green Bean Pickles

• 1 pound fresh green beans, trimmed
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons kosher salt
• 4 garlic cloves, peeled and slightly crushed
• 2 teaspoons dill seeds
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 dried chili peppers (optional for heat)

Directions:

1. Sterilize jars and lids by boiling them in a large pot for 10 minutes.
2. In a separate pot, bring vinegar, water, and salt to a boil.
3. Place garlic cloves, dill seeds, mustard seeds, peppercorns, and dried chili peppers into the sterilized jars.
4. Pack the green beans vertically into the jars, fitting them snugly.
5. Pour the boiling vinegar mixture over the green beans, leaving about 1/2 inch of headspace at the top of each jar.
6. Seal the jars tightly and let them cool to room temperature.
7. Store the pickles in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop fully.

Prep Time: 20 minutes | Total Time: 30 minutes Kcal: 35 kcal per serving | Servings: Makes about 4 cups