Pickled Green Beans

Place four empty pint-size (480-ml) jars, right-side up, and their lids in a sterilizer rack in a stockpot.

Fill the pot and jars with hot water until the jars are covered by 1 inch (2.5 cm) of water. Bring to a boil over medium-high heat and boil for 10 minutes.

One at a time, using tongs, remove the hot, sterilized jars and lids and drain.

In a small bowl, stir together the chili pepper, cayenne, fennel seeds and peppercorns until well mixed. Set aside.

In a medium saucepan over medium-high heat, combine the vinegar, water and salt and bring to a boil. Cook until the salt dissolves, about 2 minutes. Turn the heat to low and keep the mixture warm.

Place 1 garlic clove into each sterilized jar and evenly divide the spices among the jars.

Pack the green beans into the jars and pour the vinegar mixture over the green beans, leaving 1/4 inch (6 mm) of headspace from the rim of the jar. Run a clean knife between the green beans to dislodge any air bubbles. Top up the brine if needed.

Screw on the lids, firmly but not too tight, and place the packed jars back in the sterilizer rack in the water. The water should cover the filled jars by about 2 inches (5 cm); add more water if needed. Bring to a boil and let boil for 15 minutes. Remove the rack and let the jars cool—the lids should pop. If the lids do not pop, store the chilled pickles in the refrigerator.

Let the pickles sit for 24 hours before eating. Keep refrigerated for up to 3 weeks. Makes four 1-pint/480-ml) jars.

Adapted from Horn Barbecue by Matt Horn (Harvard Common Press, 2022)