Makes 4 Pint Jars (for shelf stable canning, water bath is 10 mins)
2 pounds Green and Wax Beans, trimmed to fit your jars
2 1/2 cups Apple Cider Vinegar or White Vinegar
2 1/2 cups Water
2 Tbs Sea Salt
8 springs Dill or 4-8 dill flowers if preserving
2 Tsp Black Peppercorns
1 Tsp Hot Pepper Flake or 1-2 slices of Jalapeno
4 Cloves Garlic
Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. Combine vinegar, water, and salt in a medium saucepan and bring to a boil. Divide the dill, peppercorns, red chili flake, and garlic cloves evenly between the four jars. Pack the beans into the jars over the spices. Pour the boiling brine over the beans, leaving 1/2 inch headspace. These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor. Store in refrigerator if not canning.