Prepare a boiling water bath canner and 4 pint jars.

Wash and trim your beans so that they fit in your jar and leave about half an inch of headspace.

Combine vinegar, water, and salt in a medium saucepan and bring to a boil.

Divide the garlic clove slivers, dill seed, red chili flake, mustard seeds, and peppercorns evenly between the four jars.

Pack the beans into the jars over the spices.

Pour the boiling brine over the beans, leaving approximately 1/4 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 the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.

Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.