Spicy Pickled Green Beans

Divide garlic and dill among seven sterilized pint jars. Add ⅛ teaspoon crushed red pepper to each jar. Trim beans as needed to fit in the jars. Pack beans upright in jars, placing together as tightly as you can; leave ½-inch headspace. 2. In a large saucepan combine the remaining ingredients. Bring to boiling. Add to jars, making sure to cover beans. Add lids to jars. Let cool on a wire rack. Let beans pickle in the refrigerator at least 1 week before serving. Store in the refrigerator up to 3 weeks.