These spicy little guys are so easy to make and last forever in your fridge. I like them because they stay crisp for quite a while and go perfectly in a bloody mary or just as a snack.
You will need:
1 bunch of green beans (trimmed)
1/2 jalepeno sliced (seeds included)
2 cloves of garlic smashed and chopped
1 1/2 cups apple cider vinegar (if you have distilled white that will also work)
1/2 cup rice wine vinegar
1 cup water
2 Tbs celery salt (I use my homemade recipe)
1 Tbs sugar
1 Tsp whole black peppercorns
A few dashes of red pepper flakes (optional)
1/2 cup chopped fresh dill
First prep your jar/s. I use old olive jars, they fit the green beans perfectly. Be sure to clean them very thoroughly.
Next, trim your beans. Snap off the end that has the stem and leave the other end in tact.
When all of your beans are trimmed, place them in their jar. Be sure to cut off any ends that are too long for the length of the jar.
Next chop your jalepeno and garlic.
In a medium sized sauce pan add vinegar, water, jalepeno, and garlic.
Add celery salt and the rest of the ingredients. (everything should be in that pot besides the green beans).
Bring the mixture to a rolling boil for about 2 minutes. Once your mixture has boiled for a few minutes, turn off the heat and carefully pour the hot mixture over the beans.
Secure the lid (this jar is going to be crazy-hot so you may want to use oven mitts) and let sit at room temperature. Once the jar has cooled completely, put it in the fridge and let chill overnight. These will be good the next day, but WAY better after a few days… and beware they are quite ZINGY!
