I love these beans. I snack on them. I know my sister Super G polished off a whole jar with one friend in one sitting. They are addictive and a little spicy. They are the kind of pickly bean that my friend Bethany's family used to make when we were wee tiny little children. Well kindergarteners anyway. She's gone on to become important and founding foundations and everything. So I will assume that regular exposure to these in childhood leads to very intelligent, hard working, and caring adults. Either that or she was always like that. I think it's a marvelous excuse to have these beans on hand anyway.
The beans are relatively simple to make, in that it's your standard prepping of the jars followed by stuffing them prettily and pouring the syrup on top. Simple yet hugely gratifying. And have I mentioned they're addictive? That's why they're called Crack Beans. They're originally called Patti's Dilly Beans from The Food Lover's Guide to Canning (excellent book), but that's a pretty silly thing to call them when I have no idea who Patti is and when asked I'd probably make something up about her anyway. I'm not sure what it's like to be addicted to Crack, but I'm assuming that if it's anything like these beans it could become a real drug problem. Perhaps I should have named them Meth Beans (I knew a meth-head once), but I wouldn't want people to think there's a risk of the kitchen exploding.
yields 4 pints
2 pounds green beans
2 cups water
2 cups distilled white vinegar
3 Tbsp salt
4 sprigs fresh dill
4 garlic cloves, peeled
4 tsp red pepper flakes
Snap the stems from the beans. Then cut the beans so that they are 3/4 inch shorter than the pint jars. Place 1 sprig of dill, 1 garlic clove, and 1 tsp of red pepper flakes in the bottom of each jar. Fill the jars with beans such that the beans are standing straight up. Set aside.
Combine the water, vinegar and salt in a saucepan and bring to a boil. Ladle the boiling mixture into the jars and seal with lid and ring. Process for 10 minutes in a boiling water bath.