Pickle Making (advice for a beginner needed)

Cafe Society
1

I got it in my head to make some pickled green beans. I want to try a jar or two of the refrigerator version rather than the boiling water/processing type. I figure on stuffing the beans into a jar with some garlic cloves, sliced red onion, red bell pepper slices, spices, and covering with a brine before lids and refrigeration.

After reading several dozen recipes on food sites, I have a few questions:
~ Should I blanch the beans before putting them in the jar?
~ What is a good ratio of sugar to vinegar? I want them edible but not sweet-tasting.
~ Who has a good recipe? I’m thinking of adding red pepper flakes, either celery seeds or mustard seeds. Salt? How much? Do I need pickling salt or will regular kosher work?
~ What else am I missing? Tips and tricks? Pitfalls?

Picklers, share your expertise!

2

Do not blanch. Mr. Horseshoe has been making refrigerator pickles out of all sorts of stuff, including green beans, and he always uses raw veggies. Be sure to let the brine cool a bit (you want it warm but not hot) so it doesn’t cook them - they get kinda mushy otherwise.

The grocery store sells packets of pickling spices - look in the spice aisle and/or where they stock canning jars and supplies. They’re pretty good - you add sugar and vinegar yourself according to the directions, and the packet supplies the spices.