1lbgreen beansends trimmed and measured to fit the jars
2very large handfuls of fresh dill
2small chili peppersmore if you want them spicier
1 ½tbspkosher salt
Wash two pint-size mason jars and lids in hot soapy water, rinse and dry well.
Cut the ends off the green beans, making sure they aren't taller than the jar.
Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 2 pepper into each jar.
In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.
In the two clean mason jars, tightly pack the green beans evenly into each jar. Pour the brine mixture over the green beans. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any green beans are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for a week before tasting.