Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a bare simmer.
Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars.
Pack the beans into the jars over the spices.
Pour the boiling brine over the beans, leaving 1/2 inch headspace.
Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly.
These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor.