Crisp Pickled Green Beans Recipe

2 1/2 pounds fresh green beans  (this is a full ice cream bucket kinda heaped up)

2 1/2 cups distilled white vinegar

2 cups water

1/4 cup salt

1 clove garlic, peeled

1 bunch fresh dill weed

3/4 teaspoon red pepper flakes  (optional)

1.Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.

2.In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.

3.Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.