serves 6–10

Prepare these simple pickles ahead of time for cocktail snacks or a nice accompaniment to family dinner.

1 lb. fresh green beans, trimmed
6 garlic cloves, sliced thin
1 Tbsp. crushed red pepper flakes
1 Tbsp. whole black peppercorns
1 Tbsp. sea salt, more to taste
3 bay leaves
1 qt. apple cider vinegar
½ cup water

Have ready 2 or 3 pint or quart canning jars with lids. In a saucepan, combine garlic, red pepper flakes, black peppercorns, salt, bay leaves, vinegar, and water. Simmer for 10 minutes. Taste the brine: It should be vinegary and pleasantly salty; add more salt if needed. Stand green beans upright in jars. Pour brine, including seasonings, over beans. Let cool, then refrigerate. Keeps for several weeks.