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Dilly Beans

From: bonappetit.com
Makes about 3 quarts

2/3 cup coarse sea salt
2 lbs small, tender green beans or yellow wax beans, trimmed
6 fresh dill sprigs
6 small garlic cloves, smashed
3 small dried red chiles (such as cayenne or chile de árbol)
1 tablespoon dill seeds
1 teaspoon black peppercorns, crushed

Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.

Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.

Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.

Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2 inch space on top. Cover; chill up to 2 months.