Beth & Pete’s Dilly Beans
* Green Beans (snipped beans work, I used Harricot Verts )
White Vinegar
* Diamond Crystal Kosher Salt (Morton’s has an anti-caking agent so no good for this application)
* Garlic clove
* Yellow Mustard seeds
* Fresh Dill
Rinse the beans and trim the ends.
Slice the garlic cloves.
Add 3 sprigs of fresh dill, beans and 3 garlic slices to the jar (Lay the jar on the side and add the ingredients in layers if you want it to look nice)
stand jar up, add 1 teaspoon of yellow mustard seeds.
Brine:
Combine
* 1 cup white vinegar
* 1 cup water
* 1 tablespoon Diamond Crystal Kosher salt Boil until salt dissolves.
Add hot brine to jars, put on lid.
Let cool and then put in the refrigerator.
Wait 2 days and enjoy.
You can add red pepper flakes or a hot pepper to the jar for a little kick if you want.