Dilly Beans
['2/3 cup coarse sea salt', '2 pounds 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" space on top. Cover; chill up to 2 months.
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