2-3dried red peppers or 1/4 tsp. red pepper flakes
1cupapple cider vinegar
Trim green beans to length to fit upright in glass jars with lids.
Bring a large pot of water to a boil and blanch the green beans for 30 seconds. Remove beans and place in an ice bath to stop the cooking.
Combine water, vinegar, and 1 tsp. salt in a small saucepan. Bring to a boil then remove from heat and allow to cool to room temperature.
Place peppercorns, mustard seeds, garlic, peppers, dill sprigs, and green beans in jar. Pour brine over beans, making sure they are completely covered. Put lid on jar and place in refrigerator for 2 days.
Store in refrigerator for up to 3 months.
These pickles require 2 days in the refrigerator to be completed.