Ingredients

• 1 cup distilled white vinegar
• 2 tablespoons kosher salt
• 2 teaspoons sugar
• 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
• 2 cups water
• 1 1/2 pounds green beans, trimmed
• 1 lemon, thinly sliced, seeds removed
• 4 chiles de árbol (if desired)
• 4 smashed garlic cloves
• Two 1 quart canning jars with lids

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Instructions

1. Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
2. For the pickles: Divide 1 1/2 pounds green beans, trimmed, 1 lemon, thinly sliced, seeds removed, 4 chiles de árbol (if desired), and 4 smashed garlic cloves between jars. Dividing evenly, pour hot brine (see formula, left)—using 1 teaspoons crushed red pepper flakes for the spice—into jars and cover. Let cool, then chill.
3. Divide 1 1/2 pounds green beans, trimmed, 1 lemon, thinly sliced, seeds removed, 4 chiles de árbol (if desired), and 4 smashed garlic cloves between jars.
4. Dividing evenly, pour hot brine (see formula, left)—using 1 teaspoons crushed red pepper flakes for the spice—into jars and cover. Let cool, then chill.
5. Do Ahead Green beans can be pickled 2 months ahead. Keep chilled.
6. Green beans can be pickled 2 months ahead. Keep chilled.