Recipe yields 4 pint jars.

Prepare for Canning

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

Making and Processing the Pickles

• Wash and trim ends from green beans. Cut beans into 4" lengths.
  2 lbs fresh tender green or yellow beans
• Put one of the garlic cloves into each of four pint jars. Divide spices between the 4 jars.
  4 cloves garlic, 1/2 teaspoon red pepper flakes, 8 fresh dill heads , 3 teaspoons mustard seeds, 2 teaspoons black peppercorns, 4 teaspoons chile pepper flakes, 4 allspice berries, 2 teaspoons dill seed
• Pack beans upright into jars, leaving 1/2" headspace.
• Combine vinegar, water, and salt in a saucepan, bringing the liquid to a boil.
  1/4 cup pickling salt, 2 cups vinegar, 2 cups water
• Pour hot brine over beans.
• Run a non-metallic butter knife or canning tool around the inside of the jar to release any air bubbles. Add more liquid to the jar if necessary to maintain 1/2" headspace.
• Wipe the jar rims; a clean rim is essential to a good seal.
• Set a flat lid in place. Screw a canning ring on, firmly tight.
• Use a jar lifter to gently place jars into the hot water bath. Be sure to put a wire rack in the bottom of the pot to prevent the jars from sitting directly on the bottom. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
• Process pint jars for 10 minutes. (15 minutes if you are situated above 6,000' in elevation.)
• Remove jars to a flat surface and allow to cool to room temperature.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.