Wash green beans well and pat dry. You can trim the ends of the beans if you like but it isn’t required.
Divide the fresh dill between 2 wide mouth pint mason jars.
Pack the green beans tightly into the jars.
Add vinegar, water, salt, sliced garlic, mustard seeds, whole black peppercorns, and dill seed to a small pot and bring to a boil over medium high heat.
Once the mixture reaches a boil remove it from the heat and let it cool for 2-3 minutes before pouring it over the beans in the jar.
Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 48-72 hours before eating.