4 C. apple cider vinegar
4 C. water
3T.kosher salt
5 fresh dill sprigs
5 cloves garlic, left whole
5 dried hot red chiles
2 1/2 tsp. crushed red pepper flakes
2 pounds fresh green beans, trimmed to fit in pint jars

Prepare a water bath canner along with five pint jars, lids, and rings. In a medium nonreactive saucepan, combine the vinegar, water, and salt and bring to a boil. Place one dill sprig, one garlic clove, one chile, and 1/2 tsp. pepper flakes into each pint jar. Pack the beans into each jar. Ladle the vinegar mixture into the jars leaving 1/2 inch headspace. Remove the air bubbles from the jars and adjust the headspace accordingly. Wipe the rims of the jars and top with sterilized lids and rings. Process the jars in a boiling water bath for 10 minutes. Remove to a towel to rest for 24 hours before checking seals, labeling, and storing. Allow the pickles to cure at least one week before opening.