Combine the vinegar, water and salt in a saucepan and stir to dissolve the salt. Bring to a boil, then remove from the heat, cover and keep hot. Meanwhile fill the canner half full with water and bring to a boil. Place the lids in a bowl.
Add the spices to each pint jar. Pack tightly with greens beans, trimming so that they are 1/2 inch below the rim. Pour the hot brine over the beans and wipe the rims. Cover the jars with the lids and screw on the rings finger tight.
Add the jars to the rack, lower into the water and put on the lid. When the water returns to a boil, set a timer for 10 minutes, maintaining a steady boil.
When the time lapses, lift the rack and use a jar lifter to remove the jars to a dish towel to cool completely. Check the seal, then remove the rings before labeling and storing the jars in a cool, dark location.
Copyright 2021 Lynne Curry