Lemon-Chile Green Bean Pickles

• 1 cup distilled white vinegar
• 2 tablespoons kosher salt
• 2 teaspoons sugar
• 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
• 2 cups water
• 1 1/2 pounds green beans, trimmed
• 1 lemon, thinly sliced, seeds removed
• 4 chiles de arbol (if desired)
• 4 smashed garlic cloves
• Two 1 quart canning jars with lids

1. Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
2. Divide 1 1/2 pounds green beans, trimmed, 1 lemon, thinly sliced, seeds removed, 4 chiles de arbol (if desired), and 4 smashed garlic cloves between jars.
3. Dividing evenly, pour hot brine (see formula, left)-using 1 teaspoons crushed red pepper flakes for the spice-into jars and cover. Let cool, then chill.
4. Green beans can be pickled 2 months ahead. Keep chilled.

white vinegar, kosher salt, sugar, eg, water, green beans, lemon, uerbol, garlic, canning jars

Taken from www.epicurious.com/recipes/food/views/lemon-chile-green-bean-pickles-56389919 (may not work)