1-Getting started with this Spicy Garlic Pickled Green Beans Recipe: Begin by washing and trimming 1 pound of fresh green beans, removing the ends to keep them crisp and ready for pickling. This step ensures your beans stay firm and full of flavor once they’re done.

2-Next: in a saucepan, mix 1 cup white vinegar, 1 cup water, 1 tablespoon salt, and 1 teaspoon sugar, then bring it to a boil. This helps dissolve the salt and sugar, creating a brine that will infuse the beans with tang.

3-Now: sterilize your jars by boiling them in water to keep everything safe and fresh. Place 4-5 minced garlic cloves and 1 teaspoon red chili flakes into the jars for that spicy garlic punch. Pack the trimmed green beans tightly into the jars, making sure they’re snug to absorb the brine. Pour the hot mixture over the beans, leaving a bit of space at the top, then seal the jars and let them cool.

4-Once cooled: pop them in the fridge for at least 24 hours, though they’re even better after 3 days.

5-Here are the full directions to follow: Wash two pint canning jars and their lids in very hot, soapy water, then rinse well. Place two garlic cloves and 1/4 teaspoon dill seed at the bottom of each jar. Snap the tips off the green beans and arrange them lengthwise in the jars, filling to about the shoulder. Add two chili peppers into each jar, positioning them between the beans. In a large pan, bring the vinegar and water to a boil, then add the salt and maple syrup, and cook for another minute. Pour the hot liquid over the beans, wipe the rims, and screw on the lids. Set aside to cool, then refrigerate for 2 days before serving.