In a small pot, combine the
Distilled White Vinegar (1 1/2 cups)
Water (1 cup)
Kosher Salt (2 Tbsp)
Granulated Sugar (2 Tbsp)
Mustard Seeds (1 Tbsp)
Whole Coriander Seeds (1 Tbsp)
Garlic (1 clove)
. Bring to a boil.
Lower the heat and gently simmer for 5 minutes.
Meanwhile, fill several clean glass jars with
Green Beans (4 cups)
layered with pieces of
Fresh Dill (8 sprigs)
. It is helpful to start off by laying the empty jar on its side as you place the beans within. When almost full, stand the jar upright and insert more beans wherever you notice a gap. Scatter the
Black Peppercorns (2 Tbsp)
evenly between the jars.
While still hot, pour the pickling mixture over the green beans so that they are fully submerged in the liquid.
Allow them to cool for 30 minutes then cover the jars tightly and place them in the refrigerator.
These can be enjoyed in 4 to 6 hours but are best after 24 hours in the fridge.