Divide the cleaned and trimmed green beans between 2 quart-sized mason jars. Stack them vertically as best as you can. Don’t be afraid to pack them tightly.
Place 2 garlic cloves in each jar, ¼ teaspoon of red pepper flakes in each jar, and divide the dill sprigs between the jars evenly, too.
In a small sauce pan, bring the water, vinegar, and kosher salt to a gentle boil. Whisk very well to dissolve salt.
When the mixture is boiling, turn the heat off, and carefully pour it into each jar.
Tap the jars on the counter a few times, place lids on the jars, and place them in the fridge. You can taste a bean after a few days to see how crisp they are, but they’re best at 7-10 days. Enjoy within 2 weeks.