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Prepare the brining liquid by combining the white vinegar, salt, and sugar in a saucepan. Simmer gently over medium heat until the salt and sugar are fully dissolved. Remove the pan from heat and set aside to cool to room temperature.
Gather two pint sized glass jars with lids. I prefer to use wide mouth jars as they are easier to fill, but any clean jar will do. To each jar, add 6 whole peppercorns, 2 cloves of peeled and quartered garlic, and 1 generous handful of dill.
Trim the ends from the green beans before placing vertically in the prepared jars. Trim longer beans as necessary to fit in the jar. Continue to add trimmed beans until the jar is full.
Once the brining liquid has cooled to room temperature, pour approximately half of the liquid into each jar. Cover and swirl slightly to disperse the spices.
Refrigerate the beans until ready to use. These dilly beans must be refrigerated. They are not intended for long term pantry storage.