1 cup cider vinegar 1 cup cold water 2 tablespoons kosher salt 2 tablespoons granulated sugar 1 teaspoon whole black peppercorns 4 garlic cloves, sliced 1 pound Euro Beans®, washed and cut into 3-4” lengths 4 large dill sprigs
Bring vinegar, water, salt, sugar, peppercorns and garlic to a boil over medium heat, stirring occasionally so the sugar dissolves. Add beans and cook for 2 minutes. Remove from heat
Meanwhile, prep the dill and place in bottom of a 1-quart heatproof, resealable container or jar
Take beans out of vinegar mixture and place in container. Pour hot vinegar mixture over beans and dill. Make sure liquid covers the beans. Let cool, then cover and chill at least 2 hours before serving
These are refrigerated pickles and will keep chilled in a resealable container for up to 3 weeks.