Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 14 days, 8 hours

Total Time: 14 days, 8 hours 35 minutes

Servings: 48



2 ½ cups distilled white vinegar

2 cups water

¼ cup salt

One clove of garlic peeled

2 ½ lb fresh green beans

Six large sprigs of dill

¾ tsp. Red pepper flakes



Check six 1/2-pint jars for fractures and corrosion on the rings; reject any damaged ones. Simmer the food in the water. In warm, soapy water, clean new, unused lids and rings.

Vinegar, water, and salt are stirred in a big saucepan while sterilizing the jars. On high heat, add the garlic and bring to a rolling boil.

Green beans should be cut 1/4″ shorter than the jars.

Take the jars out of the simmering water. Add one dill sprig and 1/8 tsp—red pepper flakes in each pot. Green beans should be added standing up.

Fill the jars within 1/4-inch of the tops with boiling brine, leaving out the garlic. Jars are closed with rings and lids.

A large stockpot should have a rack in the bottom and half an inch of water in the pot. Use a holder to lower the jars into the boiling water 2 inches apart after bringing them to a boil. Add enough boiling water to the jars to cover them by at least 1 inch. Bring to a simmer, cover, and process without boiling for 10 minutes.

After 8 to 12 hours, take the jars out of the stockpot to cool to room temperature. By pressing on the center of the lid, check to see if the pots have a tight seal; it should not move.

Before eating, let green beans ferment for two to three weeks in a cool, dark place.

Eat the beans within a week if any jars don’t correctly seal after being placed in the refrigerator.