Step 1

Trim the stem ends from the beans. In a large pot of boiling water, blanch the beans for 3-5 minutes or until bright green and tender-crisp. Drain, and immediately transfer to an ice water bath to stop the cooking process.

Step 2

In a medium saucepan set over high heat, bring water, white vinegar. kosher salt and sugar to a boil. Continue boiling for 2-3 minutes, or until the salt and sugar are completely dissolved.

Step 3

Meanwhile, chop the chile pepper into thick rings - if you'd like a less spicy pickle, remove seeds and discard.

Step 4

Divide the chili pepper rings between two sterilized 1L mason jars, along with two dill sprigs, two garlic cloves, 2 tsp mustard seeds and tsp each fennel and dill seed per jar.

Step 5

Fill each jar with beans, packing them in fairly tightly (if the beans are too long, trim the ends to leave at least ¼" headspace in each jar). Pour hot brine over the beans, filling up to ¼" from the top.

Step 6

Seal jars with lids and rings. Let cool on the counter and then transfer to the refrigerator. Give the beans at least two to three weeks to fully pickle before opening (yes, waiting sucks... but trust me, it's worth it!). Jars will keep for 3-4 months in the fridge.

Step 7

For longer storage, process the jars for 10 minutes in a boiling water bath, then store in a cool, dry place away from light for up to 6 months.