If canning, prep your canning supplies first - fill and heat the hot bath canning water, sanitize jars and lids, etc.
Wash the green beans, and then cut off the stem ends. If needed, further trim the green beans so they’ll fit in the jar – at least ½ inch shorter than the jar itself. You can also cut them into smaller bite-size pieces if you prefer.
On the stovetop, make the pickling brine by combining vinegars, water, salt, and sugar in a pot. For the refrigerator method, heat the brine just enough to dissolve the salt and sugar. If canning, bring the brine solution to a boil.
In the bottom of each clean jar, add all of the other ingredients and spices: fresh dill, peeled garlic, black peppercorns, mustard seeds, red chili flakes, and/or pickling spices. Also add the optional grape leaf (or other high-tannin leaves) now.
Pack the jars as full as possible with green beans. Tip: I find it easiest to lay the jars on their side to stack them in there tight!
To make quick refrigerator pickled green beans, I like to let the brine cool slightly before adding it to the jars of beans – which helps prevent the beans from cooking and keeps them extra crunchy!
When canning pickled green beans, carefully ladle hot brine into the jars, leaving ½ inch of headspace.
Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.