Crisp juicy pickled green beans, oh my.
First, make the brine. Bring water, both vinegars and salt, sugar, and pepper to a simmer, stirring until all salt is dissolved.
Remove from heat and allow to cool completely.
Place green beans into jars packed as tightly as possible.
Divide garlic cloves and carrot sticks between jars.
Add dill to brine and pour into jars until full.
Place lids on jars and close tightly.
Place in refrigerator. Pickles will be ready in about 2 weeks and will last for several months.