Into two 2-cup/500 mL canning jars, divide the dill sprigs, garlic, chili slices (2 to 4 slices per jar) and pickling spice (1 1/2 tsp/7 mL per jar). To stand beans upright, lay the jars on their sides while filling with beans. Trim if beans extend past rims. Alternatively, put all ingredients into one 5-cup (1.25 L ) canning jar. Stand jars upright; set aside.
In saucepan over medium heat, simmer 3 cups (750 mL) water, plus the vinegar and salt. Simmer until salt dissolves, about 5 min.
Pour the hot brine into the jars, filling to about 1/4 in. (5 mm) below the rims. Seal with lids. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 2 weeks.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More