Wash beans and trim the stem ends.  Trim both ends if you like uniformity, but the tail end is the tender end so you can leave it intact.  I start by measuring one bean to 1 inch below jar height, and then cut them all to the same length so they pack well into the jar.

Pack the green beans into wide mouth pint jars and top each jar with 1/4 tsp. red pepper flakes, 2 dill sprigs and 1-2 garlic cloves.  Be sure to leave just over 1/2 inch headspace.

Combine vinegar, water and canning salt and bring to a boil on the stove to make a hot brine.  Pour the hot brine over the beans in jars, leaving 1/2 inch headspace.

Seal the jars with new canning lids, tighten on bands, and process in a water bath canner for 10 minutes adjusting for altitude.

Remove the jars from the canner and allow to stand at room temperature for a few hours until they've "popped" and completely sealed.  Store any unsealed jars in the fridge and use immediately.

For sealed jars, remove the canning bands and store in the pantry at room temperature.