Gather all ingredients.

Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.

Combine water, pickling salt, and vinegar in a large pot; bring to a boil. Reduce heat to low, and keep at a simmer while you pack the jars.

Place the following in each jar: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.

Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark place for at least 1 week before eating.