Step 1: Prepare green beans: Wash and trim the ends of the green beans. For extra crispness, blanch the beans in boiling salted water for 1-2 minutes, then immediately transfer to an ice bath. Drain thoroughly.
Step 2: Prepare jars: Wash two pint-sized canning jars and lids in hot, soapy water, rinse well, and let them air dry or run through a dishwasher. This recipe does not require sterilization for water bath canning, but clean jars are important.
Step 3: Pack jars: Tightly pack the prepared green beans vertically into the clean jars. Divide the smashed garlic cloves and fresh dill sprigs (and optional mustard seeds/red pepper flakes) between the two jars.
Step 4: Make the brine: In a medium saucepan, combine the white distilled vinegar, water, pickling salt, and granulated sugar. Bring the mixture to a simmer over medium-high heat, stirring until the salt and sugar are completely dissolved. Do not boil vigorously.
Step 5: Pour brine: Carefully pour the hot brine over the green beans in each jar, ensuring the beans are completely submerged. Leave about 1/2 inch of headspace from the rim of the jar.
Step 6: Seal and cool: Gently tap the jars on the counter to release any air bubbles. Top off with more brine if needed. Securely screw on the lids. Allow the jars to cool completely to room temperature on your counter.
Step 7: Refrigerate: Once cool, transfer the jars to the refrigerator. For the best flavor, let the pickled green beans sit in the refrigerator for at least 24-48 hours before enjoying. They will keep well in the refrigerator for up to 3-4 weeks.