1–2 teaspoons mustard seeds and red pepper flakes, optional
Prepare your canner, jars, lids, funnel, tongs, chopstick or thin plastic spatula (for removing air bubbles) and gather your ingredients.
Trim ends off green beans so they fit neatly into a jar.
Make your pickling brine by combining salt, vinegar and water in a large stockpot. Bring to a boil.
Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. I like to put the garlic and cayenne in the bottom and stuff the dill in at the top.
Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Ladle hot brine over beans, leaving 1/4 inch headspace. Remove air bubbles with a wooden chopstick or thin plastic spatula.
Wipe rims clean with damp cloth. Screw on two piece lids. Process pints and quarts 10 minutes in a boiling water bath canner. When processing time is finished, remove jars from canner and place onto a towel on the counter top to cool completely.
Remove rings, wipe up any spills. Label with date and contents and store in a cool, dry location out of direct sunlight.
Add 1/4 to 1/2 teaspoon mustard seeds and red pepper flakes per jar along with other spices for an extra kick, if desired.