Pick fresh green beans (ideally the same day they’re canned) or use recently purchased ones.

Place the beans in a colander and rinse them under cool running water to remove any dirt, pesticides, or debris.

Inspect three pint jars for any chips, cracks, or imperfections, and wash them with hot, soapy water.

Place the clean jars in your water bath canner, fill with water, cover, and heat over medium until ready to use.

Simultaneously, warm the lids in a small saucepan over low heat.

Use a sharp knife to trim off the ends of the green beans. This not only cleans them up but also allows the brine to penetrate during processing.

Keep in mind that you must leave ½ inch of headspace at the top of each jar later, so cut the beans into lengths that make filling easier.

Peel three cloves of garlic, assigning one clove to each jar. The garlic adds a vital kick to the flavor of the pickled beans.

In a stainless steel saucepan, combine ¼ cup pickling salt, 2 cups white vinegar, and 2 cups water.

Sprinkle ½ teaspoon red pepper flakes into the mixture for a touch of heat.

Stir well and bring the liquid to a boil over medium heat, ensuring the salt dissolves completely.

With the jars still warm from the canner, place one peeled garlic clove and 1 teaspoon of dill seed into the bottom of each jar.

(If using fresh dill, wash and add a small dill head to each jar instead.)

Tightly pack the trimmed green beans into each jar, taking care not to overfill.

Ensure you leave ½ inch of headspace at the top to allow for expansion during processing.

Insert a canning funnel into each jar and slowly ladle the boiling brine over the beans, maintaining the ½ inch headspace.

To remove any trapped air bubbles, gently run a knife around the inside edge of each jar.

Wipe the rims of the jars with a damp paper towel to remove any brine residue that might interfere with the seal.

Using the lid lifter, remove the warmed lids from the saucepan, place one on each jar, and secure with rings until they are finger-tight—tight enough to hold the lid in place but loose enough to let air escape.

Carefully lower the filled jars into the water bath canner using a jar lifter.

Ensure the jars are completely covered with at least one inch of boiling water.

Cover the canner with its lid and process the jars for 5 minutes (adjust processing time for your elevation if necessary).

After processing, turn off the heat and remove the canner lid.

Leave the jars in the hot water for 5 minutes to allow the contents to stabilize.

Then, using the jar lifter, carefully remove the jars and set them upright on a cutting board or towel.

Allow the jars to rest undisturbed for 24 hours; during this time, you may hear the lids click as they seal.

After 24 hours, remove the rings and gently press on each lid with your finger.

If the lid does not flex or pop, the jar is properly sealed.

Label each jar with the date. Any jar that fails to seal should be refrigerated and used within a few days, as it isn’t shelf-stable.