Adapted from a recipe from Everyday Food. Up the sugar to a tablespoon or a little more, and use either granulated or brown sugar, to make more of a bread-and-butter type pickle. These are refrigerator pickles and they’ll keep for about a month. Yummy with tomato sandwiches. Let them sit for at least 24 hours before you try them.
Ingredients:
3/4 pound trimmed green beans 4 thinly sliced cloves garlic 2 cups white vinegar 2 tablespoons coarse salt 1 tablespoon black peppercorns 2 teaspoons sugar 2 dried red chiles
Preparation:
Arrange green beans and garlic in clean glass jars. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Carefully pour mixture into jars, secure lids, and let cool to room temperature.