Directions:
Sterilize four pint-sized mason jars and their lids by boiling them in water for 10 minutes.
In each jar, evenly distribute the garlic slices, fresh dill sprigs, dill seeds, red pepper flakes, and mustard seeds.
In a large saucepan, combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are dissolved.
Pack the trimmed green beans into the jars, standing them upright.
Pour the hot vinegar mixture over the beans in each jar, leaving about 1/2 inch of headspace at the top.
Use a knife or a thin spatula to remove any air bubbles from the jars. Wipe the rims clean, then secure the lids.
Process the jars in a boiling water bath for 10 minutes. Remove and let cool.
Store the pickled beans in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
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