Step 1

Wash two pint canning jars and their lids in very hot, soapy water. Rinse well.

Step 2

Drop two garlic cloves and 1/4 teaspoon dill seed into the bottom of each jar.

Step 3

Snap the tips off of the green beans and place to green beans, lengthwise, into the jar so that you can keep the beans in a longer length. Keep the tops of the beans down to about where the shoulder of the jar. You will want to cover them with the liquid and still leave a little space at the top.

Step 4

Slip two chili peppers down in between the green beans in each jar.

Step 5

In a large pan bring the vinegar and water to a boil. Add the salt and maple syrup and cook another minute.

Step 6

Pour the hot liquid over the green beans to just cover. Leave a little space at the top of the jar. Wipe the rims and screw on the lids and rims.

Step 7

Set aside to cool. The lids will pop down making a nice seal as the liquid cools.

Step 8

Place in the refrigerator and let pickle for 2 days.

Step 9

Serve or store for up to 2 weeks in the refrigerator.