Pickled Green Beans

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  • ¾ pound trimmed green beans (remove stem ends and cut to fit in jar)
  • 4 thinly sliced garlic cloves
  • 2 cups white vinegar
  • 2 tablespoons coarse salt
  • 1 teaspoon red chili flakes
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon dill seeds
  • 2 teaspoons sugar



Arrange green beans and garlic in clean glass jars.
In a medium saucepan bring vinegar, salt, chili flakes, peppercorns, mustard seeds, dill seeds, sugar to a boil.
Carefully pour vinegar mixture into jars, secure lids, and let cool to room temperature.
Refrigerate for at least 2 days. Pickled green beans can be refrigerated, up to 1 month. Makes 2 pints.

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