Entirely Elizabeth

6 Turn the 24-ounce wide mouth jar on it's side and vertically pack the snipped green beans, garlic clove halves, sprig of fresh dill, and red pepper flakes. Set aside right side up.
0 In a small saucepan heat the white vinegar, water, and kosher salt until the salt has fully dissolved and the brine begins to simmer.
2 Remove from heat and immediately pour over the green beans until they are completely submerged.
4 Cool to room temperature before adding the seal and screwing on the lid. Refrigerate the Quick Pickled Green Beans for 24 hours minimum.NOTE: I recommend refrigerating for 3 to 7 days prior to eating. This amplifies the flavors and helps things meld together.