These pickles have a wonderful dill flavour and come out much crisper than recipes that call for cooking the beans first. The chilli flakes give them a nice punch.
This recipe is the same as my aunt's that we have been making for years - it's one of our family tradition, too! It's a wonderful treat - they come out crisp, tasty and not too spicy. If I have beans that are irregular, I cut them into two inches pieces and then pack and process as specified. I have also substituted several dashes of cayenne pepper or our favorite hot sauce instead of using pepper flakes. I like the fresh dill best, but have also used a tsp of dill seed or dried dill weed (or a combination of the two) if I can't get dill heads. - 09 Apr 2008 (Review from Allrecipes USA and Canada)
I make these - this exact recipe came from my Joy Of cooking book. I reduce the vinegar to 1 3/4 cups, add more kosher salt, crush several cloves of garlic and add 8-10 peppercorns and I usually use dried dill weed (cause fresh is hard to find!). I heat the water, vinegar and salt in the microwave while I am snipping the ends off of the green beans and cleaning them. I put the beans, garlic, dill, and peppercorns in the square tupperware container and pour the hot liquid over. Then I refrigerate for one week - they are ready to eat. YUM. - 04 Aug 2009 (Review from Allrecipes USA and Canada)
My sister-in-law gave me the recipe for these. But she adds a approx. 1/4 c apple cider vinegar. These go absolutely great in a bloody mary! - 16 Jul 2008 (Review from Allrecipes USA and Canada)