Sterilize 6 pint jars and lids on baking sheet in oven at 250* F for 20 minutes. Reduce heat to 225* F until all jars are used.
Start a canning pot with water and bring to a boil.
Take 1 green bean and measure it inside of the jar - cut it 1/4 inch from the top of the jar.
Using that bean as a guide, line up a bunch of green beans with that one and cut them all the same length. Repeat with all of the green beans.
Save cut ends as snaps for cooking in beans & peas, or freeze to use in vegetable stock or soups & stews.
In a large saucepan, stir together the vinegar, water, garlic cloves, and salt; bring to a rolling boil over high heat.
In each jar, place 1 sprig of dill or 1 tsp. dill seed and 1 cayenne pepper that has been stabbed with a knife, or 1/4 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their cut ends.
Remove brine from the heat, discard garlic and ladle the brine into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings.
Place jars in a hot water bath so they are covered by 1 inch of water. Simmer but DO NOT BOIL for 10 minutes to process. Cool to room temperature.
Refrigerate any jars that do not seal properly. Let green beans cure for 2 to 3 weeks before eating. Enjoy!