> 3/4 cup distilled white vinegar
> 2 tbsp sugar
> 1 tbsp kosher salt
> 2 cloves garlic, smashed and peeled
> 1 tbsp black peppercorns
> 12 oz green beans, trimmed
> 2 - 3 sprigs fresh dill
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.
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.
To make it easier to pack in the green beans, use a wide-mouth jar if possible.