Refrigerator Dilly Beans

Refrigerator Dilly Beans

·       2 1/2 lbs. fresh green beans

·       2 1/2 cups distilled white vinegar

·       2 1/2 cups water

·       1 tablespoon sugar

·       1 tablespoon salt

·       4-6 cloves garlic, peeled and thinly sliced

·       1 bunch fresh dill weed

·       1 teaspoon red pepper flakes

·       1 tablespoon black peppercorns

Sterilize two quart sized canning jars. My favorite method is baking them in the oven, tops & rings off, at 250 degrees for 15 minutes.

In a large saucepan, stir together vinegar, water, sugar and salt and bring to a rolling boil over high heat. Remove pickling liquid from heat and set aside.  Divide garlic, dill, red pepper flakes and peppercorns between two jars. Pack green beans into each jar so they are standing on their ends.

Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Cool to room temperature and seal the jars. Place jarred beans in the refrigerator for 1-2 weeks to ferment. Beans should last about a month in the fridge.