Description

Yield: Approximately two pints, with extra container space if needed
Servings: About eight small portions
Prep time: Approximately 15 minutes
Liquid heating time: Approximately 5 minutes
Optional blanch: 1–2 minutes, plus ice cooling and draining
Chill: 24–72 hours
Minimum total: About 24 hours 20 minutes without optional blanching
Method: Refrigerator pickling

Ingredients

Scale

1 pound fresh green beans, washed and trimmed
1 cup distilled white vinegar labeled 5% acidity
1 cup water
1 tablespoon kosher salt, with brand considerations below
1 tablespoon granulated sugar
4 garlic cloves, peeled and lightly crushed
4 fresh dill sprigs, rinsed
1 teaspoon crushed red pepper flakes, or less for milder beans
1 teaspoon mustard seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon celery seeds, optional
1 small dried red chile, optional, divided between the jars if desired

Yield: Approximately two pint jars, depending on bean length, thickness, and packing. Have an additional clean container available rather than forcing an overfilled pack.

The optional dried chile is one total for the batch, matching the ingredient list. Adding one to each jar would use two and could produce a substantially hotter result.

Instructions

Wash, trim, and size 1 pound green beans. Optionally blanch briefly, ice-cool, and drain.
Divide 4 crushed garlic cloves, 4 dill sprigs, 1 teaspoon each pepper flakes and mustard seeds, 1/2 teaspoon peppercorns, and optional 1/4 teaspoon celery seeds between suitable clean containers. Add the optional single dried chile as desired.
Pack beans snugly without crushing them.
Heat 1 cup 5%-acidity white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar until dissolved and gently simmering.
Cover the beans with warm liquid in heat-safe containers, leaving about 1/2 inch headspace. Release bubbles and keep all vegetables covered.
Cover appropriately and refrigerate promptly. Chill at least 24 hours, preferably 48–72 hours, before serving cold.

Storage: Refrigerate at 40°F or below. The two-week best-quality target is not a validated shelf life for this exact variation. Do not store in the pantry or use these instructions for canning.

Nutrition: A serving is about one-eighth of the drained bean solids. The supplied 35-calorie figure is an unverified estimate; actual intake depends on portions and how much sugar-containing liquid is consumed. Sodium also varies with salt brand and retained liquid.