Make your brine: in a saucepan, bring water, vinegar, salt, sugar, and garlic to a boil.
1 cup white vinegar, 1 cup apple cider vinegar, 1 cup water, 2 tbsp sugar, 1.5 tsp kosher salt, 2 cloves garlic
Once it has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.
Blanch the beans: boil green beans for 1 minute, and then drain and immediately put in a bowl of ice water for 5 minutes. Drain the beans and set aside.
2 pounds green beans
Equally divide onions, peppercorns, and red pepper flakes in the bottom of clean jars.
1/2 cup onion, 1/2 tsp black peppercorns, 1/2 tsp red pepper flakes
Add beans to the jars. Tuck some of the dill amongst the beans.
4 sprigs fresh dill
Pour the brine over the beans, put a lid on them and keep them on the counter for 12 hours.
AFter 12 hours, transfer to the fridge. Allow them to sit in the fridge for 2 days before consuming.
Notes
Use the freshest beans you can find; farmer's markets are a great source for just-picked beans. The fresher the beans, the crispier the finished product.On average, one pound of beans = one quart of dilly beans.Use regular mouth jars if possible. The shoulders/neck of the jars keep the beans in place.