2.5 lbs green beans, trimmed
2.5 c. white vinegar
2.5 c. water
1 T. sugar
1/4 c. salt
4 cloves garlic, peeled & thinly sliced
1 bunch dill
1 T. red pepper flakes
1 T. black peppercorns
2- quart sized canning jars with lids, sterilized
Divide garlic, dill, red pepper flakes & peppercorns between jars.
Pack green beans, standing on end, into jars.
Ladle brine into jars, filling to 1/4 in. from top. Cool and seal lids.
Place in refrigerator for 1-2 weeks to ferment; will last about 1 month in fridge.
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