• 6 cloves garlic, sliced
• 36 black peppercorns
• 3 lbs young, tender snap beans, trimmed, if necessary, to 4 inches
• 1-2 heads dill seeds
• 3-4 heads coriander seeds
• 3 ½ cups white wine vinegar
• 3 ½ cups water
• 2 Tbs. pickling salt

Into each of 6 sterile pint mason jars, put 1 sliced garlic and 6 peppercorns.  Pack the beans vertically into the jars, adding ½ dill head and  2 coriander heads to each jar.  In a non-reactive saucepan, bring to a boil the vinegar, water and salt.  Pour the hot liquid over the beans, leaving ½ inch headspace.  Close the jars with hot two-piece caps.  Process the jars for 5 minutes in a boiling-water bath, or pasteurize them for 30 minutes in water heated to 180-185 degrees, F.  Store the cooled jars in a cool, dark place for at least 1 month before eating the beans.