We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the green beans, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Repeat with the remaining beans.
Drain the cooled beans and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 to 3 chile peppers to each jar.
Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the beans completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids