(Yields 3 quarts or 6 pints)
2 1/2 lbs. green beans, ends trimmed and cut to fit into jars
10-12 sprigs dill
10 cloves garlic, peeled and halved
2 jalapeños, sliced
1 Tbs. red pepper flakes
5 cups apple cider vinegar
3 Tbs. and 1 tsp. kosher salt
Evenly distribute first five ingredients amongst jars. In a large nonreactive pot over high heat, bring vinegar and salt to a boil until salt dissolves. Pour vinegar mixture into the jars, leaving a half-inch space at the top of each. Process jars to seal.
■ Serve with a few greens, some toast, and a slice of rich pâté.
■ Cut and add to some cooked field peas, fresh green beans, and tomatoes for the best three bean salad ever.
■ Garnish a Bloody Mary.