Wash and cut your beans to the correct size, cutting off each end. It helps to use one bean as a template of sorts. Place it in the jar to see how long it needs to be so that it doesn’t rise above the neck of the jar. Then use this bean to get the rest to the correct size as well.

As you cut the beans, fill the jars tightly. They should be so packed in there that you can’t shove another bean in.

Once all of your jars are filled with beans, add 1 clove of garlic, ½ of a small head of dill (or a few of the yellow flower clusters), and ¼ tsp. red pepper flakes. Optionally, add ⅛ tsp of cayenne pepper for extra spice.

To a large stainless pot, add 5 cups of water, 5 cups of white distilled vinegar, and ½ cup of canning salt. Whisk well while heating over medium heat until all of the salt is dissolved.

At the same time, start heating your canner water. The water should be high enough to cover the jars.

Add the brine to the jars using a ladle, leaving ½” of headspace.

Remove any air bubbles with a knife or debubbler as you go.

Wipe the jar rims with a wet paper towel or rag.

Put on lids and rings. Secure finger tip tight.

Place the hot jars in the hot (not boiling) canner, making sure that the jars are covered with a few inches of water. Turn your canner to “high” and bring to a boil. Put the lid on your canner.

When the water comes to a boil, start your timer for 10 minutes.

When the timer goes off, turn off the heat and remove the lid. Let sit for 5 minutes.

Remove the jars to a dry towel and let cool for at least 12 hours before removing the rings. Label and store in a cool dark place.