Ingredients
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3/4 cup distilled white vinegar
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2 tbsp sugar
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1 tbsp kosher salt
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2 cloves garlic, smashed and peeled
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1 tbsp black peppercorns
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12 oz green beans, trimmed
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2 - 3 sprigs fresh dill
Steps
1
In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, and ¾ cup water. Heat on medium until sugar and salt dissolve, stirring occasionally. Remove from heat.
2
Divide the green beans and dill sprigs between 2 jars. Cover with brine, adding additional water if needed to cover completely. Let cool at room temperature. Seal jars with lids and refrigerate at least 1 day and up to 3 weeks.
Tips
To make it easier to pack in the green beans, use a wide-mouth jar if possible.
