Chili Dilly Pickled Beans

Wash beans well to remove any dirt.
Pack beans tightly into two 2 cup / 500 mL canning jars which have been meticulously cleaned. Add garlic, dill and chili flakes evenly to both jars, interspersing with beans.
In a glass measure in the microwave, or in a small pot on the stove, heat water, vinegar and salt until boiling. Stir to dissolve salt.
Pour hot brine over beans and seal jars. If you don’t have enough brine, top jars up with water.
Let cool to room temperature then refrigerate.
Beans will be ready to eat in 24 hours and can be stored in the fridge for up to a month.
Makes two 500 mL jars.