1. Fill a water-bath canner with enough water to cover eight wide-mouth pint canning jars by at least 1", then bring to a boil over high heat. Wash and rinse jars and keep hot until ready to use. Wash screw bands and lids and set aside.

2. Combine water, vinegar, salt, and red pepper flakes (if using) in a large saucepan and bring to a simmer over medium-high heat. Meanwhile, add one garlic clove and 1 teaspoon dill seed to each hot jar, then tightly pack beans in upright, adding as many as you can fit into each jar without beans breaking.

3. Ladle hot pickling liquid over beans, leaving 1/2" of headspace at the top. Remove air bubbles by inserting a bubble remover or plastic knife between beans and the side of each jar. (If needed, add more pickling liquid to maintain 1/2" of headspace.) Wipe rims clean, then apply lids and bands and twist until bands are fingertip tight.

4. Carefully add as many jars to canner as will fit in a single layer and cover with lid. Once water returns to a boil, process jars for 10 minutes, then turn off heat, remove lid, and let sit 5 minutes. Transfer jars to a wire rack and repeat with remaining jars.

5. Let jars sit 12 to 24 hours before checking for vacuum seals. Refrigerate any jars that aren't vacuum sealed and use within 2 weeks. Remove screw bands from sealed jars, then label and date; store in a cool, dark, and dry place for up to 1 year. Refrigerate beans after opening and use within 2 weeks.

Source: Hannaford fresh Magazine, September 2021