From Ellen Jackson

I adapted a fairly traditional recipe for dilled green beans to come up with this recipe. Rather than blanching fresh green beans and processing the jars, pour slightly cooled brine over Truitt Bros. canned green beans and let them sit at least 4 hours. The longer they sit, the better they get. (If you stand the beans up in a pint jar and cover them with the brine, no one will know you didn’t sweat over a canner in the hot summer months.) Store in the refrigerator.

2 lbs. Truitt Bros. organic whole Blue Lake green beans
1 1/2 cups white wine vinegar
1 cup water
1/4 cup sugar
1 Tbsp salt
2 small garlic cloves, smashed
1/2 tsp black peppercorns
1 bay leaf
1/2 tsp red pepper flakes
2-3 branches fresh tarragon

Put the beans in a non-reactive pan that’s shallow and wide; a 9x13 Pyrex glass pan works well. Put the vinegar, water, sugar, salt, garlic, peppercorns, bay leaf and pepper flakes in a non-reactive saucepan. Bring the mixture to a boil, add tarragon and remove from heat. Allow brine to sit until slightly cooler. (If you put the beans in when it’s hot, they’ll lose some of their texture.) Pour the brine over the beans and let sit at least 4 hours before serving.