1pounds green beans, hericot verts, pole beans, or yellow wax beans, ends snipped
1cup rice wine vinegar, white vinegar, or apple cider vinegar
1cup water
1 tablespoon kosher salt
1/2 tablespoon brown sugar
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1/2–1 teaspoon crushed red pepper flakes (depending on how spicy you like it)
2–3 garlic cloves peeled
6 sprigs fresh dill
Instructions
Trim the ends of your green beans and make sure they are slightly shorter than your jar. A wide mouthed jar works best for this recipe.
Bring a pot of water to a boil. Add the green beans and allow them to blanch for 30-60 seconds until they turn a brighter green. Drain them and allow them to cool while you prepare the brine.
Add the garlic cloves, coriander, peppercorns, and crushed red pepper flakes to the bottom of your jar.
Add the water, vinegar, salt, and sugar to a saucepan over medium heat and bring to a boil. Stir to dissolve the and sugar and turn the heat off.
Make a tight bundle of green beans and place them in the middle of the jar. Continue to stuff green beans around the bundle until the jar is filled.
Place the dill sprigs throughout the green beans.
Pour the slightly cooled brine over the top of the beans until they are just covered.
Let the jar cool on the counter and then close the lid.
Allow the dilly beans to refrigerate for 24 hours for the best flavor and texture.
Notes
These can be eaten right away but they will have the best flavor and texture after 24 hours of curing in the refrigerator.
These are a quick pickle. They aren’t shelf stable and will need to be refrigerated if not being served.