Tangy Pickled Green Beans

Examine four pint-sized jars for any signs of damage, such as cracks or rust on the rings. Discard any jars that are not in good condition.

Submerge the remaining jars into simmering water until they reach the desired level of readiness for the green beans. Clean new, unused lids and rings in warm soapy water to prepare them for use.

Carefully place the green beans into a steamer basket over 1 inch of boiling water. Cover the basket and cook until the beans are tender but still retain some firmness, approximately 3 minutes. Immediately plunge the beans into a bath of ice water to stop the cooking process, then drain them thoroughly.

Fill hot, sterilized jars with the green beans. Add a minced garlic clove and 1 teaspoon of salt to each jar, followed by two sprigs of dill placed against the glass.

Combine equal parts vinegar and water in a large saucepan over high heat, bringing it to a boil. Pour the hot liquid mixture over the green beans in the jars, filling them to within 1/4 inch of the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed inside the jars. Wipe the rims of the jars with a damp paper towel to remove any residue. Secure the lids and screw on the rings tightly.

Position a rack in the bottom of a large stockpot, filling it halfway with water. Bring the water to a boil and carefully lower the jars 2 inches apart into the boiling water using a jar holder. Pour in additional boiling water to cover the jars by at least 1 inch, ensuring they remain submerged. Bring the mixture to a rolling boil, cover it with a lid, and process for 10 minutes.

Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with your finger to ensure it does not move up or down. Remove the rings for storage and store the jars in a cool, dark area.