These are nice to have around for snacks or as a ready side. I wouldn’t call them pickled in the traditional sense, marinated would be more appropriate. Whatever, they’re still good. These are made with both sugar and salt. You could eliminate the sugar altogether and just use salt, in which case you would use 2 T of salt.
1/2 c cider vinegar or rice vinegar
1/2 c white wine, or all vinegar
1/2 c water, plus extra if needed, to cover
1 – 2 cloves garlic, quartered or sliced
1/2 – 1 fresh chile pepper, ribbed, seeded, and left in one piece or chopped (or 1 dried chile)
1 t coriander seeds
1/2 t black peppercorns
1 bay leaf
2 T fresh, chopped dill, or 2 t dried dill
1 T sugar
1 T salt
8 oz or so green beans, trimmed
1. Combine all ingredients except green beans in a non-reactive saucepan. Bring to a simmer and simmer for a couple of minutes.
2. Meanwhile, arrange the beans in a jar or a container with a lid. Pour the hot liquid over the beans. Add more water if the beans are not completely submerged in the liquid. Allow to cool to room temperature. Refrigerate for at least 2 days and as long as several months before eating (but why wait that long?).