Wash jars and lids in hot, soapy water or run through a dishwasher cycle.
3. Pack the Jars
Into each pint jar, add:
1 garlic clove
1 sprig dill
½–1 tsp red pepper flakes
1 tsp peppercorns (and mustard seeds if using)
A few green beans, vertically stacked and snug
Fill to about ½ inch below the rim.
4. Make the Brine
In a small saucepan, bring vinegar, water, and salt to a boil, stirring to dissolve the salt.
5. Fill the Jars
Pour hot brine over the green beans, covering them fully.
Tap jars lightly to remove air bubbles. Add more brine if needed.
6. Seal & Store
Wipe jar rims, apply lids, and seal.
Let cool to room temperature, then refrigerate.
Wait at least 48 hours before eating (but flavor gets better after a week!).
🧊 Storage
Refrigerator Pickles: Keep up to 2–3 months in the fridge.
Want shelf-stable jars? Use proper water bath canning method — I can guide you through it if needed.
🌟 Serving Ideas
Bloody Mary garnish
Chopped into potato salad
Served alongside BBQ, burgers, or sandwiches
Paired with sharp cheese on a snack board
ADVERTISEMENT
