1. Divide dill, garlic, chili peppers (or pepper flakes), and peppercorns between 2 sterilized wide-mouth quart (32 oz.) jars. Divide the beans between the 2 jars.
2. In a medium saucepan heat vinegar, 1 1/4 cups water, and salt over high heat. Bring to a boil, making sure salt is dissolved.
3. Carefully pour the hot liquid into the two jars, making sure beans and other ingredients are submerged. The liquid should come 1/2 inch from the top of the jar. If needed, add additional boiling water.
4. Seal the jars tightly and refrigerate. Beans will be ready in 3 to 5 days, and will keep in the fridge for several weeks.
Source: Hannaford fresh Magazine, September - October 2011