Blanch the green beans in boiling water or steam them just long enough to set their bright green color. Remove from heat and immediately cool in cold water to stop the cooking process.

Bring the vinegar, water and salt to a boil.

Add the red pepper flakes, dill weed and optional hot peppers to sterilized canning jars.

Stuff the blanched green beans into the canning jars.

Add the boiling liquid to the filled canning jars, filling to 1/4 inch of the top.

Seal the jars with sterilized lids and allow to cool.

The jar lids should start to pop, indicating positive seal in an hour or two.

Store for at least 60 days before opening.