Dilly Beans

Ingredients

• 1 teaspoon peppercorns black crushed
• 0.7 cup sea salt 
• 6  dill sprigs fresh
• 1 tablespoon dill seeds 
• 6 small garlic cloves smashed
• 3 small chiles dried red (such as cayenne or chile de árbol)
• 2 pounds yellow wax beans trimmed

Equipment

• bowl
• mixing bowl
• sieve
• ziploc bags
• kitchen towels
• slotted spoon
• cheesecloth

Directions

1. Stir salt and 1 gallon warm water in a large bowl until salt is dissolved.
2. Let brine cool to room temperature.
3. Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl.
4. Add brine to cover.
5. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel.
6. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
7. Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
8. Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer.
9. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.
10. Bon Appétit