Wash and trim the green beans and add them to your jar. Trim them to fit inside the jar.
Add the garlic, dill and chili flakes to the jar with the green beans.
Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
Add the remaining water to the salt water once the salt has dissolved.
Pour the brine into the jar with the green beans. There should be enough to submerge the green beans under the brine. If not, make more brine and add it to the jar.
Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
Once the brine is cloudy, try a green bean to see if it’s ready. It should be sour and smell like pickles.
Store in the refrigerator for up to a month.
You can either use pickling weights to keep the veggies submerged under the brine or shake the jar up every few days to prevent mold from growing on the surface.