I also made the Lemon Rosemary pickled beans from the Food Network last year, but I subbed dried rosemary for the fresh. I think I added too much rosemary, it was pretty strong, but the recipe was good, IMO.

Lemon-Rosemary Pickled Green Beans:
2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar

Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.

Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.

Yield: 4 pints

(Emeril’s Recipe)

Annie

Annie's DILLED BEANS
  2 pounds green beans
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
4 cloves garlic
4 cloves dill
1 tsp red pepper flakes (optional)
  Trim ends of green beans.  Combine vinegar, water and salt in a large saucepot.  Bring to a boil.  Pack beans lengthwise (I stand them up) into hot jars, leaving 1/4 inch headspace.  .  Add 1/2 tsp pepper flakes, 1 clove garlic and 1 head dill into each pint jar.  Ladle hot liquid over beans, leaving 1/4 inch headspace.  Remove any bubbles, adjust caps, process pints and quarts 10 minutes in a boiling water canner.
4 pints or 2 quarts

David 52
stuff qt jar with beans (french fillet beans are the best, but unless I can recruit others to help me pick and stuff jars, I find over the years I migrate to larger, flat beans). Then fill full of dill, black pepper corns, and french tarragon, throwing in a dried hot pepper every now and then. We then add a teaspoon of salt and then fill the jars up with a 1/2 water and white wine vinegar boiling solution.

BBB
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 cups water
2 1/2 cups vinegar (white)
1/4 cup salt (table salt)
Pack beans, lengthwise, into hot Ball jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp cayenne pepper, 1 clove garlic (I crush garlic with a spoon) and 1 head dill. Combine remaining ingrediens and bring to boiling. Pour, boiling hot, over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 4 pints.
I usually get 6 pints out of this recipe, just add 2 garlic and 2 more dill.
You can double this recipe with same results.
Enjoy!

Beans Oriental

(From Storey Publishing Bulletin A91: Favorite Pickles & Relishes)

8 cups green beans (2 lbs.)
4 cups white vinegar
1 cup water
2 Tbs. Soy sauce
2 Tbs. Cooking sherry [I suppose mirin]
1.5 cups sugar
1 Tbs. Ground ginger or shredded ginger root
0.5 Ts. Cayenne pepper
4 bay leaves
4 cloves garlic

Wash bean and cut into 4-inch pieces. Combine vinegar, water, soy sauce, sherry, sugar, ginger, and cayenne in a medium sized saucepan. Bring to a boil. Place 1 bay leaf and 1 garlic clove in each clean hot pint jar. Pack tightly with beans. Cover with hot syrup, leaving 1/4 inch headspace and seal. Process in a BWB for 10 minutes.
Yield: 4 pints