Prep time: 45 minutes
Cook time: 15 minutes
Makes: 3X 500 ml. mason jars

1 lb. fresh green beans, stems removed
1.25 cups red wine vinegar
½ cup sugar
¾ cup cider vinegar
2 tbsp. mustard seeds
1 tbsp. black peppercorns
2 tsp. fennel seeds
2 ea. hot peppers, I used habaneros, pick your favourite based on how spicy you want them
6 ea. garlic cloves
6 sprigs fresh dill
2 ea. bay leaves
1 tbsp. salt

• Start by sterilizing your mason jars, using a clean pot, submerge your clean jars and their lids in water and bring to a simmer
• Once simmered, using clean tongs, carefully remove the jars from the water and drain, set aside on clean countertop, it’s VERY IMPORTANT to start with sterilized jars in order to preserve the pickles
• Bring a pot of water to a boil
• Blanch the beans in the water, 3 minutes, immediately drain, and chill in an ice bath
• Place the remaining ingredients in a pot and bring to a simmer
• While the marinade is coming to a simmer, stuff 2 sprigs of dill in each jar
• Then place the beans in the jars, packing them nice and tightly
• Once the marinade is hot and the sugar is dissolved carefully pour the marinade over the beans, distributing the garlic and spices evenly throughout the jars
• Carefully screw the top of the jars on, and then place in another pot of hot water, with the top of the lids completely immersed
• Bring the water to a boil, and boil 12-15 minutes, this will force the air out of the jars and seal them tight, until they are ready for your enjoyment!
• These will take about a week to start tasting good, but will peak at about the three month mark