Ingredients:

  • 1.5 lbs fresh snap beans, trimmed and washed
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill heads or stems
  • 1 tsp black peppercorns
  • 1 cup distilled white vinegar (5% acidity)
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tsp granulated sugar

Instructions:

  1. Divide the smashed garlic cloves, fresh dill sprigs, and peppercorns evenly between the Mason jars to create a flavor bed.
  2. Pack the trimmed green beans into the jars vertically, ensuring they are snug but not crushed.
  3. Combine the white vinegar, water, kosher salt, and sugar in a saucepan. Bring to a light simmer over medium heat, stirring until salt and sugar are dissolved, then remove from heat immediately.
  4. Carefully pour the hot brine over the beans, leaving 1/2 inch of headspace. Tap the jars gently on the counter to release air bubbles and seal tightly.
  5. Allow the jars to cool to room temperature, then refrigerate for 24 hours to cure.