Green beans are really easy to grow, are tasty, and have so many ways to cook them. Fried, sliced, sauteed, stewed ... or straight from the jar as a tasty treat! *fluffs up and squees!* So here is my favorite way to can them. Alternatively, just vinegar, water and a touch of salt if you want them traditionally like you would get in a store ... but that's boring. LOL.

Ingredients:
2 1/2 c white vinegar
2 1/2 c water
3 tbsp kosher salt
1 bunch fresh dill
5 cloves garlic, peeled and smashed
1 tbsp mustard seed
1 tbsp red pepper flakes ... or more ... or omit if you don't want the heat
2 pounds green beans, rinsed and trimmed

Directions:
Clean your jars well.
Optional: Blanch the green beans in boiling, salted water for 1 to 2 minutes. Drain the beans and cool them under cold running water to stop the cooking process. This will remove some of the crispiness of the beans if you prefer softer.
Combine all the ingredients except for the green beans in a pot and bring to a boil.
Fill jars with the green beans then spoon or pour the liquid into your jars, leaving 1/2 inch at the top and making sure the green beans are completely submerged. Some people prefer to strain out the spices, other people like to leave them in the jars(like me).
Be sure to remove all air from the jars. Tapping the side of the jars can help, as can using chopsticks or other long, thin objects to release and air bubbles.
Wipe the tops of the jars and apply the lids and rings.

Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.

These dilly beans are ready for eating right away but the flavor will continue to develop the longer they are in the liquid.