Wash and sterilize the jars and bands, and place the lids in a small saucepan at a bare simmer.
Wash and trim beans, cutting to ensure they’ll fit in the jar.
In a medium saucepan, combine vinegar, water and salt and bring to a boil.
While the brine heats, pack beans snugly into the jars. To each jar, add 1 clove of garlic, 1 teaspoon dill seeds, and 1 teaspoon chili flakes.
Slowly pour the hot picking brine over the beans, leaving 1/2″ inch headroom. When jars are full, dislodge any air bubbles with a wooden chopstick. Check the brine levels and readjust headroom if necessary.
Wipe the rims and threads with a damp cloth, apply lids and rings and process in a hot water bath for 10 minutes.
Remove from the bath, and let cool. When cool enough to handle, label and date before storing in a cool, dark cupboard.
Allow pickles to rest for at least one week before sampling.