Ingredients

• 2 pounds green beans, trimmed
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp sugar
• 2 cloves garlic
• 1.5 tsp kosher or pickling salt
• 1/2 cup onion, chopped
• 4 sprigs fresh dill
• 1/2 tsp black peppercorns
• 2 small red chili peppers, halved (optional)

Instructions

1. Make brine:  bring water, vinegar, salt, sugar, and garlic to a boil.
2. When sugar is dissolved, remove from heat, set aside and allow it to come to room temperature.
3. Blanch the beans: boil green beans for 1 minute, drain and quickly put in a bowl of ice water for 5 minutes. Drain again, set aside.
4. In clean mason jars (regular mouth preferred) add onion, peppercorns, and chili peppers (or flakes)
5. Add beans, upright. Tuck dill amongst the beans.
6. Pour brine over beans, put a lid on them and leave on the counter for 12 hours.
7. After 12 hours, transfer to the fridge. Let sit for 2 days before eating. NOTE: 1lb beans makes approx. 1qt.