I love dilly beans. There is nothing quite as amazing as biting into a crunchy pickled green bean that is bursting with lovely spicy dill flavor. Although most dilly beans are canned to make them shelf stable, this recipe produces dilly beans that will have to be kept in the refrigerator, but are ready to eat in three days. For someone like me who may have a moderately strong dilly bean addiction, that makes it the perfect recipe (who wants to wait to eat?).
• 2 pounds fresh green beans
• 1 Cup white vinegar
• 1 Cup apple cider vinegar
• 1 Cup water
• 2 Tablespoons sugar
• 2 cloves of garlic, halved
• 1.5 teaspoon kosher salt
• 2 sprigs of fresh dill
• 1 teaspoon black peppercorns
• 1 teaspoon crushed red pepper
• Also needed: 1 pint-sized mason jar and lid

1. Clean and sterilize your mason jars.
2. In a non-reactive saucepan, bring the water, vinegar, salt, sugar, and garlic to a boil, stirring occasionally to make sure that the sugar fully dissolves. Remove from heat and set aside so that the liquid can cool to room temperature.
3. Wash and trim your green beans so that they fit inside the mason jar.
4. In a separate saucepan, blanch your green beans by placing beans in boiling water for 1 minute, and then immediately removing beans, placing them in a bowl of ice water for 5 minutes.
5. In sterilized jar, place black peppercorns and crushed red pepper. Add beans to jars, making sure to cram them in so that the bottoms of the beans are at the bottom of the jar. Tuck 2 sprigs of dill in between the beans.
6. Pour cooled liquid in jar, making sure that the beans are fully submerged. Place cover on jar (I use plastic covers for refrigerator pickles and dilly beans, but you can use metal), and then place jar in refrigerator. Let sit for at least 3 days before eating.

Nutrition Information: Serving size: 1 jar | Servings per recipe: 1 | Calories: 52, total fat: 0 g, saturated fat: 0 g, cholesterol: 0 mg, sodium: 150 mg , carbohydrates: 10 g, fiber: 2 g, sugar: 5 g, protein: 1g