Makes 1 pint jar of beans.
1 lb green beans, ends trimmed
1 large clove garlic
Big hunk of fresh dill weed (approximately 1/4 cup)
1 generous tsp pickling spice blend
1/4 cup kosher salt
1/4 cup white vinegar
2-1/2 quarts water
Wash the beans. Smash the unpeeled garlic (no need to peel it). Place beans, garlic, dill, and pickling spice in a large bowl.
In a deep sauce pan, stir together the kosher salt, white vinegar and water. Bring to a boil, and boil for 2 minutes. Pour the hot liquid over the beans, and weight down with a plate and something to keep the beans submerged. Leave on the counter for 24 hours.
The beans will be ready to eat right away. Or, pack the beans in a wide mouth mason jar, and fill with the brine to cover, leaving at least half an inch from the top. Use a plastic top for the jar, if possible. Refrigerate up to 3 weeks.