Quick Chile Dilly Beans

Ingredients

• 1 lb green beans, trimmed
• 3 cups water
• 2 cups distilled white vinegar
• 2 tablespoons salt
• 1 tablespoon pickling spices
• 1 teaspoon whole black peppercorn
• 1/2 teaspoon dried dill seed or 4 fresh  dill seeds, heads
• 2 shallots, peeled and sliced, leaving root end intact
• 1-2 small fresh red chili peppers, quartered lengthwise
• 2 garlic cloves, peeled and sliced lengthwise

Directions

1. 1

   Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Drain.

2. 2

   Meanwhile, combine 3 cups water, vinegar, salt, pickling spice and peppercorns in a medium saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 5 minutes. Remove from the heat and let stand for 10 minutes to cool slightly.

3. 3

   Place dill seed (or dill seed heads), shallots, chiles and garlic in a 2-quart canning jar (or similar-size tempered glass or heatproof plastic container with a lid).

4. 4

   Place the beans in the container. Carefully pour the hot vinegar solution through a sieve into the container. Make sure all the beans are submerged in the liquid. Cool to room temperature.

5. 5

   Cover and refrigerate for 1 day to marinate the beans.