These beans are a delicious pickle, and they work well on sandwiches, in salads, and also in bloody marys. I like to use the thin French haricots verts in this recipe, but you can also use regular green beans, if you'd like. All the spice amounts are to taste; if you'd like your Dilly Beans to be really hot you can double the amount of red pepper, or add other spices, if you wish. Just don't alter the vinegar to water ratio (unless you are altering it to add MORE vinegar, not less). If you use less vinegar than is called for here, your final product may not have the proper pH for safe water bath canning. If you like, you can add 1/4 teaspoon of Pickle Crisp to each jar to help keep the beans crisp. Add it to the jars when you add the spices. "Cooking Time" is processing time.