Instructions

1. Wash and dry 1 wide-mouth quart or 2 wide-mouth pint jars and lids.
2. Rinse and drain beans well. Trim stem ends and cut to be slightly shorter than jar height.
3. Place peeled garlic cloves, pepper flakes, and mustard seeds in the jar(s).
4. Place the jar(s) on its side. Place dill sprigs down first then stack the beans in the jar, orienting them so they will stand up straight when the jar(s) stands upright. Pack jar(s) as tightly as possible.
5. Bring vinegar, water and salt to a boil in a small saucepan over high heat. Pour brine over the beans, filling each jar to within 1/2" of the top. You may not use all the brine.
6. Gently tap the jar(s) against the counter a few times to remove any air bubbles. Top off with more brine if needed. Screw lids on tight.
7. Let the jar(s) cool to room temperature. Store pickles in the refrigerator. Pickles will improve flavor over time. Try not wait at least 48 hours before opening.