Pack the beans into four clean, 12-ounce canning jars. Place 1 clove of garlic and 2 sprigs of fresh dill in each jar. (I like to use nice big sprigs—and don’t worry, this part isn’t an exact science.) Add 3/4 teaspoon of salt to each jar.
In a large saucepan over high heat, bring the vinegar and water to a boil. Pour over the beans. You may have a little extra liquid, but you want to make sure to have enough to cover the beans completely, leaving about 1/4-inch headspace.
Fit the jars with clean lids and rings and process for 10 minutes in boiling water. Carefully remove the jars, and allow to cool completely.