Crisp Pickled Green Beans

What You'll Need

• 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 weed
• 3/4 teaspoon red pepper flakes (optional)

How to Make It

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