Prepare one canning jar.

Adjust ingredient quantities to suit the number of jars needed.

Sterilize canning jar(s) and lids (and rubber rings, if using old-style jars).

Trim the ends off the yellow beans.

Cook the beans in boiling water until just tender (4-8 minutes).

Drain the beans and immediately pour cold water over them to chill.

Drain the chilled beans thoroughly and arrange them in the sterilized jar.

Add pickling salt, vinegar, sugar, dill sprig, and sliced garlic clove to each jar.

Add COLD water to fill the jar completely.

Seal the jar with the lid (and ring, if using old-style jars).

Store the sealed jars in a pan or container to catch any brine that may bubble over during processing.

Allow the beans to pickle for 7-10 days before eating.

If mold develops in the jar or if the beans turn mushy, discard the entire jar.