Crispy pickled green beans with a kick of yummy heat.
Make the brine with both vinegars, sugar, salt, and water, heat and stir until everything is dissolved.
Blanch green beans by bringing salted water to a boil and dropping in green beans for 3 minutes. Then drain and shock in ice water. Then drain again.
Allow to cool.
Pack jars tightly with about 4 carrot sticks, 1-3 hot peppers depending on your preference, one garlic clove, a bunch of dill or 1/2 tsp dried dill, and then fit as many blanched green beans as you can in the jar.
Poor the cooled brine over the top until the jar is full.
Securely tighten lid and place in the refrigerator for 2 weeks.