Yields 3 x 500 millilitre jars.
This recipe uses my standard vinegar pickle brine recipe that is a great go-to for any quick pickle and green beans work perfectly. Wash the beans thoroughly in filtered water before jarring and leave them whole, stems and tips on. You can be as generous as you like with the chilis, add more or less as you prefer. These are still quite crunchy when they are first made but with at least a month of sitting in a dark, cool place they will soften up nicely and have fully absorbed the spicy pickle brine. Using filtered water in the canning pot will ensure that there is no residue on the jars after canning.