Dilly Beans

2 pounds green beans, washed and trimmed.
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1/4 cup sugar
4 cloves garlic, peeled and halved
1 Tbsp. pickling spices
1 1/2 tsp. Kosher salt
1/2 cup minced onion
4 sprigs fresh dill (dried dill or dill weed will not work)
1/2 tsp black peppercorns
1/2 tsp dried red pepper flakes
2 small chilies {optional}

MAKE THE BRINE: In a saucepan, bring water, vinegars, salt, sugar, and pickling spices, to a boil. Once the mixture has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.

BLANCH THE GREEN BEANS: Bring 2 quarts of water to a boil in a medium saucepan.
Add the green beans and allow them to cook for 1 minute. Drain green beans and immediately put in a bowl of ice water for 5 minutes. Drain the beans again and set aside.

ASSEMBLE THE DILLY BEANS: Equally divide onions, garlic, peppercorns, red pepper flakes, and optional chilies in the bottom of clean jars (2 quart jars or 4 pint jars). Add beans to the jars. Tuck some of the dill amongst the beans. Pour the brine over the beans, put a lid on the jars and keep them on the counter for 12 hours. After 12 hours, transfer the jars to the fridge. Allow them to sit in the fridge for at least 2 days before consuming.

NOTES: Use the freshest beans you can find. The fresher the beans, the crispier the finished product. Beans no bigger than a pencil are best, but not tiny haricot vert. This recipe is not safe for canning, but they will keep in the refrigerator for 3 to 6 months.