Quick Pickled Dilly Beans

  • green beans (or wax beans), tops snapped and enough to fill a pint jar standing up
  • 3/4 cup water
  • 1/4 cup cider vinegar
  • 2 teaspoons salt 
  • 1-2 teaspoons honey, or to taste
  • 1 sprig fresh dill (or 1/2 teaspoon dried dillweed, divided)
  • 2 small cloves garlic (peeled), or to taste
  • 1/2 teaspoon whole mustard seeds

Lay your beans into your pint jar standing up and fill it up.  Add the spices to the jar.  Bring the rest of the ingredients to a boil and then pour over jar up to the shoulder of the jar.  Put on a lid.  Let cool and refrigerate for 24 hours and they're ready to eat.  Will last a couple of weeks of good eating right out of your fridge.  Yum!