1-Prepare jars and canner: First, prepare 7 pint jars with new lids and bands, and heat a canner with water kept at a simmer. Wash and trim the green beans, cutting them to fit the jars.

2-Mix brine: In a 6-8 quart pot, mix 6 cups white vinegar or apple cider vinegar, 3 cups water, 3/4 cup sugar, 3 tablespoons pickling spice or prepared mustard seeds only, and 1 tablespoon pickling salt or pure fine sea salt with no additives; bring the mixture to a boil and then simmer for 3 minutes.

3-Pack jars: Next, for each jar, add two garlic cloves (which is 4 halves) and 1/8 teaspoon red pepper flakes before packing the jar with the trimmed green beans one jar at a time. Pack the beans tightly into the jar, pour the hot brine over the beans leaving 1/2 inch headspace, remove any air bubbles, wipe the jar rims clean, and seal the jars fingertip tight.

4-Process jars: Place the sealed jars on the raised rack in the simmering canner, cover the canner, bring it to a rolling boil, and process the jars for 10 minutes at a low boil.

5-Cool and store: After processing, remove the canner lid and let the jars sit in the hot water for 5 minutes. Remove the jars and place them on a towel-lined surface; let them rest undisturbed for 12-24 hours. Once the jars seal, label them and store in a cool, dark place, then wait 3-4 weeks for the flavors to develop before consuming. The preparation time is about 40 minutes for setup, 10 minutes for cooking, and up to 3-4 weeks for full flavor.