Prepare the Brine: Heat the Vinegar, Water and Pickling Salt until boiling and salt is dissolved. Maintain at low simmer.
Rinse the beans and trim off the ends. Clean and sterilize the jars. (Hot soapy water and hot rinse.)
Add the Mustard Seed, Dill Seed, Garlic, Crushed Red Pepper and Fresh Dill sprig to each jar. Stuff jars till packed with whole Green Beans, stack vertically.
Place towel on work surface so jars don't crack. With ladle or cup pour hot brine into jars to 1/2 inch of top. Slide knife in the remove air bubbles. cap and seal lids.
Best after 4 to 6 days or more in fridge. Should keep for 1 month due to high vinegar content. Keep in fridge, eat within a week to 10 days of opening. Enjoy. They are addictive.
If canning for shelf storage, Boiling water bath canning is sufficient, again, because of high vinegar content.
As with all attempts at pickling we all have our taste preferences. Sometimes they are a Success and sometimes they are not. Keep precise notes and if you hit on a winner you will be able to repeat it. Adjust these spices and seasonings to your taste.