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Note: if you are using Indian black mustard seeds, take note: they’re slightly more pungent. Typically, yellow mustard seeds are used for pickling.
1 – 1 1/2 pounds of green beans, left whole, stems trimmed off
1 jalapeno pepper, quartered and seeded
2 cloves of garlic, sliced thinly
a few sprigs of fresh dill
2 cups of distilled white vinegar
1 cup of water
1 tablespoon of sugar
2 teaspoons of kosher salt
1 teaspoon of mustard seeds (black or yellow: the original recipe calls for yellow, but I swapped in black and thought they worked just fine)
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1st Keep
 IlanaKS
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