"It’s funny, not ha-ha funny but interesting funny, that I don’t care for cucumbers but I love pickles. There’s something about that briny sour flavor that changes them in a good way. Now I love green beans any which way so it’s only natural that pickled green beans would be a favorite of mine too. You won’t need any special equipment for these pickles and they are so easy to make you won’t get in a pickle making them, just eating them."
Approximately 1 pound fresh green beans
2 cloves garlic, peeled but left whole
1 tsp red pepper flakes
1 tsp mustard seeds
2 fresh dill heads or 1 tsp dill seed
1 1/2 cups white vinegar
1 1/2 cups water
2 tbsp sea salt or kosher salt
Cut the green beans to fit into 2 pint size canning jars. Stack the green beans into the jars leaving some room for the pickling liquid.
Add 1/2 tsp red pepper flakes, 1/2 tsp mustard seeds, 1 dill head and 1 clove garlic into each jar.
In a medium size sauce pan mix together the vinegar, water and salt.
Bring to a boil and then pour over the beans up to 1/4 quarter inch of the top of the jar.
Tighten the lids onto the jars and let cool at room temperature.
Once cooled place the jars into the refrigerator. Let the green beans “pickle” at least 4 days before eating.
Makes 2 full pint sized jars.
Store pickles in the refrigerator. Pickles will keep up to 1 month.