4 pounds fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 teaspoon hot red pepper flakes (optional)
Wash and trim ends from beans and cut to 4-inch lengths.
In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic.
Place whole beans upright in jars, leaving 1/2-inch headspace.
Trim beans to ensure proper fit, if necessary.
Combine salt, vinegar water, and pepper flakes (if desired).
Bring to a boil.
Add hot solution to beans, leaving 1/2-inch headspace.
Adjust lids and process 5 minutes.