Before beginning this recipe, run the jars, lids, and rings through the dishwasher and heat dry. Leave them in there to keep them sanitized and warm.

Also, fill the Granite Ware Covered Preserving Canner pot with water and get it boiling. It's a lot of water so it will take some time to reach that point.

Once the large canning pot is boiling, in a medium saucepan, add the 2 1/2 cups of white vinegar and 2 1/2 cups of water, as well as the 1/4 cup of pickling salt, and bring it to a boil. This will be your pickling brine.

Wash the green beans, cut the ends off of them and discard any bad ones. Peel the garlic cloves and set them to the side.

Spread out a clean dish towel and place the hot, clean pint jars on the towel. Fill the jars as full as you can with green beans. Add a clove of garlic to each jar.

Each jar will also get, 2 tsp of dill seed, 1/4 tsp of cayenne pepper, 1/4tsp of smoked paprika, and 1/8 tsp of pickle crisp.

Next, ladle the super hot pickling brine into the jars. Make sure to leave a 1/2" of space at the top of each jar. After the jars are full, use a clean butter knife to release any air bubbles that may be trapped in the jar under or around the green beans.

Use a clean, damp paper towel to wipe the rims of each jar making sure they are clean before placing the lid, and ring on top. Once they're clean, screw down the lid just until it is hand tight. You don't need to over-tighten the lids.

Place the 4 jars on the canning rack inside the pot and then gently lower them down into the water. They must be covered by at least 1" of water. Place the lid back on the pot and set the timer to 10 minutes. After 10 minutes turn off the heat and remove the lid but leave the jars in the pot. Once the 10 minutes is up, use the jar lifter to carefully remove the jars placing them back on the dishtowel to continue cooling.

Do not re-tighten the rings if they are loose. Just let the jars sit for 12 hours then you can check them to make sure they have been sealed and to tighten the rings. Label and store.