Pickled Green Beans 2 1/2 c. vinegar 2 1/2 c. water 1/4 c. salt Green Beans To each quart add: 1 tsp. cayenne pepper (or 3 peppercorns) 4 cloves garlic (I use 1 tsp. minced garlic) 1 head or 1 tsp. dill seed Boil the first 3 ingredients together for brine. Remove ends of green beans; leave whole. Pack upright in wide-mouth quart jars. Add the last 3 ingredients to each quart then cover with brine. Process 40 minutes in boiling water. These are good, but hot! Note from the editor: I can never leave a recipe alone. I always think I need to change something. I like the texture better for these beans if you put them in boiling water and simmer them for 3 minutes. Then put in ice water to stop the cooking before packing in jars. Then add pepper, garlic, dill and the hot brine. I process them at 180-185 degrees for 30 minutes. I found this recommendation for pickles in an up to date canning book. These are really good!! Back To Canning Recipes.