Crisp Pickled Green Beans

1 . Stage

Inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.

2 . Stage

While the jars are bring sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.

3 . Stage

Trim green beans to 1/4-inch shorter than the jars.

4 . Stage

Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.

5 . Stage

Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.

6 . Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.

7 . Stage

Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.

8 . Stage

Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

9 . Stage

If any jars do not seal properly, refrigerate and eat those beans within a week.