There is always a jar of pickled beans on the countertop. The kids can't get enough. When the jar is empty, they are always asking to dip their fresh veggies into the pickle juice.
This is a pretty easy recipe for crisp pickled beans. The ratio of vinegar to water is almost 1 to 1 but we added a little more water so the beans aren't too tart.
5 cups apple cider vinegar
6 cups water
1/4th cup kosher salt
3 tbsp maple syrup
2 tbsp coriander
2 tbsp peppercorns
6 cloves garlic, crushed
5-6 fresh bunches of dill flowers and leaves
4 lbs of fresh garden beans (yellow are preferred)
Pack jars with garlic, dill and spices on the bottom, then layer in the beans.
Heat the vinegar, water & salt mixture until salt is dissolved.
Add liquid to the jars leaving 1/2" head room.
Process in pressure canner for 10 mins at 10 lbs of pressure.