2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill
3/4 teaspoon red pepper flakes (optional)
- Trim green beans to 1/4 inch shorter than your jars.Sterilize 6 (half pint) jars with rings and lids.
- In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops.
Discard garlic. Seal jars with lids and rings.
Place in a hot water bath so jars are covered by 1 inch of water.
Simmer but do not boil for 10 minutes to process.
Cool to room temperature. Test jars for a good seal by pressing on the center of the lid.
Refrigerate any jars that do not seal properly.
Let pickles ferment for 2-3 weeks before eating.