Quick Chile Dilly Beans - cooking recipe

Ingredients

1 lb green beans, trimmed
3 cups water
2 cups distilled white vinegar
2 tablespoons salt
1 tablespoon pickling spices
1 teaspoon whole black peppercorn
1/2 teaspoon dried dill seed or 4 fresh dill seeds, heads
2 shallots, peeled and sliced, leaving root end intact
1 -2 small fresh red chili pepper, quartered lengthwise
2 garlic cloves, peeled and sliced lengthwise

Preparation

Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Drain.
Meanwhile, combine 3 cups water, vinegar, salt, pickling spice and peppercorns in a medium saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 5 minutes. Remove from the heat and let stand for 10 minutes to cool slightly.
Place dill seed (or dill seed heads), shallots, chiles and garlic in a 2-quart canning jar (or similar-size tempered glass or heatproof plastic container with a lid).
Place the beans in the container. Carefully pour the hot vinegar solution through a sieve into the container. Make sure all the beans are submerged in the liquid. Cool to room temperature.
Cover and refrigerate for 1 day to marinate the beans.