Small pickling onions
Dill heads or sprig of dill
Pickling salt, or Kosher salt
Small hot peppers (your choice, optional)
Bring a large pots of water to a boil. This is for the water bath, so be sure the water is deep enough to cover the filled jars.
Bring to a boil a 2:1 combination of white vinegar and water. If you are canning 5 pints, you will need about 4 cups vinegar and 2 cups water.
Trim green beans to fit into jars.
Wash canning jars and lids.
To each jar add a clove of peeled garlic, one teaspoon of salt, a small pickling onion (peeled) and a small hot pepper (optional)
Carefully fill each jar with green beans.
Pour the boiling vinegar and water solution over the beans, leaving about 1/2" of head room.
Top the jars with lids and rings and tighten, but not too tight.
Carefully place the jars in the boiling water and boil for 10 minutes.
Remove and tighten the lids just a bit further.
Let jars sit undisturbed for 12 hours. Store in a cool place and let the flavors develop for 6 weeks before opening.