What to do with all the Green Beans?

[procon]

17. Spicy Hot Refrigerator Pickled Green Beans

These are refrigerator pickles, not heat-processed, so they must be stored in the fridge where they will develop their flavor while chilled. They will keep up to 1 month. You don't need canning jars, any 4 (16-oz.) glass jars with tight-fitting lids will work. They are great in salads, especially chopped up in a summer potato salad, or added to a relish tray for snacks, put them in sandwiches, or in a bloody mary drink. They are really good served with pretzels and beer.

1 pound green beans, trimmed

2 cups white vinegar
2 cups water
1 tablespoon coarse salt
1 tablespoon sugar

1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon whole black peppercorns
4 cloves garlic, peeled and sliced

Divide the garlic, mustard seeds, crushed red pepper flakes, peppercorns into the jars. Blanch the green beans in boiling water 3 min to retain color and crispness. Drain and plunge immediately into ice water then drain well. Trim off the ends and tightly pack the beans lengthwise into the jars, leaving at least 1/2 inch of empty space at the top. In a pot, heat the vinegar and 2 cups water to a simmer. Whisk in the salt and sugar until dissolved. Pour the liquid over the green beans. Cover tightly and place in the refrigerator. Allow the beans to pickle 24 hours before using.

Variation: Spicy Hot Dilled Refrigerator Pickled Green Beans
add 1/2 cup fresh dill sprigs to the green beans in the jars before pouring in the pickling liquid.