Start by tightly packing the trimmed green beans into a clean jar. Add the peeled garlic and fresh dill, ensuring they’re evenly distributed throughout for maximum flavor.

In a saucepan, combine the white vinegar, water, kosher salt, and sugar. Heat over medium heat, stirring gently until the salt and sugar are fully dissolved.

Once dissolved, carefully pour the hot brine over the packed beans in the jar. Ensure the beans are completely submerged.

Allow the jar to cool at room temperature for about 20-30 minutes. Once cooled, seal it with a lid and refrigerate.

For optimal flavor, let the dilly beans chill in the refrigerator for at least 24 hours before tasting.