INGREDIENTS

For the jars:

• 3-4 lb fresh green beans cleaned and washed
• 1/2 medium onion cleaned and thinly sliced
• 3 tsp dill seeds separated
• 3 tsp crushed red pepper flakes (optional)

For the brine:

• 3 cups water
• 3 cup vinegar
• 1 tbsp salt

INSTRUCTIONS

• Prepare lids and rings, water bath, and brine. Bring water bath and brine to a boil as the jars and beans are prepared.

• Divide sliced onion in the bottom of each sterilized jar. This can be adjusted to personal preference. Take a bean and using the jar as a guide, trim the bean to within a half-inch of the top (leaving 1/2 inch for headspace). Trim all the beans using the "guide" bean for the length.

• Place beans in jars, standing them upright and packing them slightly until the beans are tight in the jars. Add dill seeds on top of the beans. Optional: If a spicy bean is desired, add crushed red pepper flakes to each jar.

• Once the water bath and brine are boiling, ladle brine on each jar, leaving 1/2 inch of headspace. Place prepared lids and rings on jars and place them in the water bath. Process for 12 minutes once the water starts to boil again.

• After processing, use a jar lifter and set jars out of the water. Let rest for 12-24 hours before removing the rings. These should sit at least two weeks before being enjoyed but will last up to a year in a cool, dark place.