These easy Pickled Green Beans are "refrigerator pickles." They are not heat-processed and thus must be stored in the refrigerator to keep from spoiling. A flavorful, snappy pickle, they are great in salads, alongside meaty fare like braised pork, and particularly good in place of or in addition to celery in a Bloody Mary.

Ingredients:
5 oz. green or wax beans
1 pint jar with lid
1 clove garlic, peeled and quartered
1/2 tsp. coriander seeds
1 small dried chile
1/8 tsp. black peppercorns
1 bay leaf
1 cup cider vinegar
1/2 cup white wine
1 Tbsp. sugar
1 tsp. salt

Preparation:
1. Arrange the beans vertically in a pint jar to see how many fit. Remove the beans and trim them to fit lengthwise in the jar, leaving at least 1/2 inch empty space at top of the jar. Arrange the trimmed beans in the jar.
2. Stuff the garlic, coriander seeds, chile, peppercorns, and bay leaf around beans.
3. Bring the vinegar, wine, sugar, and salt to a boil and boil for 2 minutes. Pour the mixture over the beans. Screw on the lid and let the jar sit until cooled to room temperature. Refrigerate for 2 days or up to 6 months before eating.
Makes 1 pint Pickled Green Beans.

You can also do asparagus if you like that stuff....ewww!

I'd suggest trying the other methods of canning so you can keep them in the pantry.

I believe it's called a water-bath canning method. The wife was the one who handled all the details about stuff like this before she passed. I just filled the jars as I was told and enjoyed eating them after it was all done.

https://relocavore.com/2013/08/22/canning-101-the-three-types-of-canning/

Yeah, my sis does canning - too much work, too many utensils/gear.