Preheat the oven to its lowest temperature.

Rinse beans with cold water and drain well. Spread the beans out on a clean kitchen towel to dry.

Wash 4-pint canning jars, bands, and new lids in hot, soapy water, and rinse well. Transfer the jars to the middle rack of the oven to stay hot and sterile till needed. I like the wide-mouth jars as they are easier to fill.

Bring a small pot of water to a boil, reduce the heat to simmer, and add lids and bands. Do not boil the lids as the rubber ring will soften.

Fill the canning pot halfway with water, and bring it to a near boil, this is the water bath.

Make the brine by adding the vinegar, water, and salt to a saucepan (I use my stainless steel teapot as the spout makes it easy to fill the jars). Bring the brine to a boil and reduce to a simmer while preparing the beans.

Line up the beans in groups of ten or 12 at a time and cut off the heads. It is not necessary to cut off the tails. If the beans are long, cut them to a size that fits in the jar. Reserve any cut pieces to saute later for dinner.

Using a jar lifter or tongs, remove the jars from the oven and place them on a clean kitchen towel. Add a dill head to the bottom of each jar and fill them with beans, tipping the jars to stack them neatly. When the jars are filled, add a dried pepper in between the glass and beans. Add one or two garlic cloves and another head of the dill on top.

Carefully pour hot brine into each jar to cover the beans. Tip the jar slightly and use a standard table knife to slide inside the jar between the glass and the beans. This step will help release any air bubbles that are trapped.

Add additional brine to the jars, leaving one-half inch of headspace. Wipe the rim of each jar with a clean, damp paper towel. Place a lid over the jar and add the band and tighten. The band should be just slightly tight.

Turn the burner under the canner pot up to high. Place the jars in the water bath rack, and lower the rack into the water. The water should cover at least one inch. I like to keep my teakettle full of boiling water handy on the back burner just in case I need more water to cover the jars.

Cover the pot and bring it to a rolling boil. Process for 10 minutes (don't start the timer until the water boils). Turn off the heat and carefully remove the jars, placing them on a clean, dry kitchen towel to cool.

As the jars cool, you will hear a Ping or popping sound as they seal. Also, the lid will be slightly con-caved. If the lid rattles up and down, it is not sealed and should be kept in the refrigerator.

Store the sealed jars of pickles on a dark, cool shelf for at least three weeks before eating.