I use the same recipe as dill pickles.
I think I do the same, it is something like 1 teaspoon or tablespoon of pickling spices, 4 or 5 dill heads, and a teaspoon of salt per quart jar. I precut my beans to the proper length as I usually use the really big ones. Raw pack as many beans as possible over the spices and then pour in the boiling water/vinegar mixture. I don't remember the proportions (my wife says half and half) but will try to remember to post it tomorrow. When I sell these, I sell every jar I put out for $10 A jar... I probably need to raise the price.
No garden beans for me this year so will be hoarding my jars until next year.
Sent from my SM-G950U using Tapatalk