In a large saucepan, combine 1 cup of water, 1 cup of white vinegar, 2 tablespoons of low-carb sweetener, 2 tablespoons of kosher salt, 3 crushed garlic cloves, 1 tablespoon of dried oregano, and 1 tablespoon of coriander seeds. Heat over medium heat and bring to a gentle boil, stirring occasionally until the salt and sweetener dissolve, about 3–5 minutes.

While the brine simmers, wash and trim 1 pound of fresh green beans. In five clean pint jars, evenly distribute the green beans and add sliced jalapeños and cayenne peppers to taste.

Once the brine has boiled, carefully pour the hot pickling brine over the packed green beans and peppers.

After filling the jars, let them sit at room temperature for about 20–30 minutes until they are no longer steaming. Once cool, securely seal each jar with its lid.

Refrigerate the sealed jars for at least 24 hours to allow the flavors to develop.

Once the pickling time has passed, your delightful quick pickled green beans are ready to enjoy!