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Dilly Green Beans

These pickled green beans are great served chilled in salads, as a garnish for Bloody Marys or on a relish tray.

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Yield: 4 pint jars

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Active Time: 15 minutes
Start to Finish: 2 days, 15 minutes

For this recipe you’ll need:

4 1/2 cups apple cider vinegar
1 1/4 cups granulated sugar
2 tablespoons plus 2 teaspoons kosher salt
1/4 cup fresh dill, rough chopped
4 cloves garlic, halved
1 to 2 teaspoons red chili flakes
2 pounds green beans, vine end removed

Bring the vinegar, sugar and salt to a boil in a heavy saucepan, stirring to dissolve.
Place the green beans, garlic and chili flakes in the pickling jars.
Pour the brine over green beans and stir in the dill.
Cover with two-piece caps and place in the refrigerator. Allow the beans to pickle for 2 to 3 days. (Alternatively, you can boil in the covered jars for 5 minutes and then cool; store in a cool, dry, dark place for later use.)
Serve chilled in salads, as a garnish for Bloody Marys or on a relish tray.