1 cup white vinegar
1/2 cup water
1 garlic clove
1 dill head or 4-inch sprig of fresh dill
1 teaspoon pickling salt
2 cups green beans, trimmed to 4 inches in length
1. Bring the vinegar and water to a boil in a nonreactive saucepan.
2. Meanwhile, pack each clean, hot canning jar with the garlic, dill, and salt. Pack in the green beans, leaving 1/2 inch headspace.
3. Pour the hot brine over the beans, leaving 1/2 inch headspace. Seal.
4. Process in a boiling-water bath for 10 minutes. Cool undisturbed for 12 hours. Store in a cool, dry place. Or omit the canning step and leave in the refrigerator. Do not open the jars for 6 weeks to allow the flavors to develop.