1. Remove stems from and wash green beans

Prepare Brine

2. In a pot, combine vinegar, water, and salt
3. Heat until salt is dissolved, and mixtures boils

Prepare Canner

4. Fill canner with water, leaving 4-5 inches of room for full cans.
5. Put clean jars into the canner.
6. Bring canner water to simmer.
7. Place lids and rings into separate pot of simmering water.
8. When ready to fill jars, remove jars from water and line up on counter.

Pack Jars

9. Evenly distribute garlic, dill, Habanero, and mustard seeds across jars.
10. Line up beans, and pack as many as possible into each jar. Beans will shrink, so don’t leave extra space.
11. Pour boiling brine over beans, leaving ½ inch headspace
12. Gently tap or jiggle jars to help air bubbles escape
13. Place sterilized lid and ring on each jar, tightening ring to fingertip tight.
14. Return filled jars to canner and bring to rolling boil. Add additional water if jars are not covered by ~2 inches of water. Process for 10 minutes, add 5 minutes for elevations from 1000-3000 ft, add 10 minutes for 3000-6000 ft elevations.
15. After processing time, remove jars from canner and place on counter until fully cooled, and jars have sealed. Then remove rings and store.