Quick Pickled Beans with Garlic & Dill
In a 5-cup (1.25 L) canning jar (or 2 smaller 2-cup/500 mL jars) or a heatproof glass container, place garlic cloves, pickling spice, dill and 3 to 8 slices of pepper (depending on your taste). Add beans, standing upright. Set aside.
In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 min.
Pour the hot brine into the jar, filling to about 1/4 in. (5 mm) below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.