What you need:
1-8 or 12 ounce jar
1/2 cup white vinegar (add 1/8 cup for 12 ounce jar)
1/2 cup water (add 1/8 cup for 12 ounce jar)
1 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon dill seed
1/8 teaspoon crushed red pepper OR 1 fresh hot pepper of your choice
1 clove garlic
Let's get Started!
Add the vinegar, water, and salt to saucepan and cook over medium heat until the salt dissolves.
Add garlic, mustard seed, dill seed, and crushed red pepper to your jar.
Cut the ends off of the beans and pack in the jar (the tighter the better so they don't all rise to the top).
Once the vinegar mixture is done pour over the green beans in the jar.
Wait for the jar to cool off some, then put in the fridge. I recommend waiting at least 24 hours before snacking. Good up to 2 weeks!
****The more beans the less liquid you will need so this may be a bit too much liquid if your jar is really packed.
I have reached the point in the garden where I am getting a small amount of green beans, not enough to start canning or even use in a meal so I have started making single 8 or 12 ounce jars of dilly beans just depending on the size of the beans and what size jars I have on hand!