Spicy pickled green beans is the best recipe for your garden green bean bounty. Bright and crunchy, these beans are great as a snack... or the perfect addition to your Bloody Mary or Caesar cocktail!
In a pot, heat the vinegar, water, and salt and bring to a boil.
Sterilize jars and lids, I used quart-sized canning jars (this recipe makes 2 quarts)
To each jar, add 2 cloves garlic, 2 dried chili peppers, and 1/2 tablespoon mustard seed.
Divide green beans into each jar, and fill remainder of the space with vinegar liquid. Seal with lids and bands. After an hour, make sure the jars have a proper seal and don't pop back up when you press down on the lids.
Allow the jars to cool at room temperature before placing in the fridge to cool. These beans should keep for up to 2 weeks, so make sure to eat them before then.
Notes
This recipe is NOT meant as a long-term canning or preserving recipe, just a quick way to eat some green beans within 2 weeks. For long term canning and food storage recipes, I'd recommend consulting this Ball Jar Canning Cookbook!