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In a large pot add vinegar and water bring to a boil then add the salt and trimmed green beans, stir to combine. Cook, stirring occasionally for approximately 8-12 minutes or until al dente*, then drain well and place the beans on a clean tea towel to dry completely.
While the beans are cooling, sterilize your jars (see post for your preferred method).
Place the dry beans in a large bowl and toss well with garlic, hot pepper flakes, oregano, parsley and salt (if needed). Then add the beans to the clean sterilized jars, be sure to leave about 1/2 inch from the top of the jar free. Cover the beans completely with oil, close and store in a cool dry area for 1-2 weeks before tasting. Enjoy!