Sterilize 10 pint (500 ml) mason jars with boiling water. Fill water canner and set on high heat to boil. Wash and trim beans. Leave beans whole or cut into 2-inch pieces. Core and seed peppers; cut into strips. Place Bernardin Snap Lids in boiling water; boil 5 minutes to soften sealing compound. In a large stainless steel or enamel saucepan, combine vinegar, water and pickling salt. Bring to a boil. Add beans and pepper strips; return mixture to a boil. In a hot jar, place 3 peppercorns, 1/2 tsp dill seed or 1 head fresh dill and 1 clove garlilc. Pack beans and pepper strips snugly into jar to within 3/4 inch to top rim. Add boiling pickling liquid to cover vegetables to within 1/2 inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining beans, peppers, spices and pickling liquid. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool, dark place.

jar. The flavor of the finished products is not quite as good as with the fresh dill.