There are a couple of pickled green bean recipes. Here’s one more from the food blog Popsugar. If you don’t have all the spices, it’s ok. Just use what’s at hand. And if you just want to turn these into refrigerator pickles, then you can skip the information about sterilizing and processing the jar and just refrigerate after the brine has cooled.
You can multiply this recipe by the number of jars of beans you want to fill.
Green beans, washed and cut to fit height of a Mason jar 3/4 cup apple cider vinegar 1/2 cup water 4 dried red chile peppers, pierced once or twice 3/4 teaspoon black peppercorns 1/4 teaspoon whole allspice berries 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon whole coriander 1/4 teaspoon dried dill weed 1-2 bay leaves 1-2 cloves of garlic, pounded once 1/2 teaspoon salt 1 teaspoon honey
To sterilize Mason jar: In a very large pot, bring water to a boil. Submerge glass Mason jar and lid, and continue boiling for at least 12 minutes to sterilize. Use tongs to remove jar and lids, and place on a clean kitchen towel to dry. Keep large pot on the stove to process jar later.
To make pickles: Fill Mason jar with green beans. In a small saucepan, combine all other ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour brine on top of pickles using a funnel, leaving about 1/4 inch of head space. Apply lid, wipe rim clean using hot water, and screw metal band on firmly.
To process jar: In the large pot of boiling water, lower jarred green beans, submerging jar in at least 2 inches of water. Process for 10 minutes. Use canning tongs to carefully remove hot jar, and then set it in a cool, dark place. As the jar cools, listen for the lid to snap, signaling a proper seal. Wait five to seven days before opening the jar. (If jar does not seal correctly, then refrigerate once it cools to room temperature and use within two weeks.) Refrigerate upon opening.