2 1/2 - 3poundsfresh green beanswashed and ends trimmed
In a medium-sized saucepan, bring vinegar, water and salt to a boil. Stir and boil until salt is dissolved. Keep warm over medium-low heat.
Sterilize 3 quart-sized canning jars, lids and rings by boiling in a large pot of boiling water. Leave the lids and rings in the water, but remove the jars and pack tightly with green beans, a sprig of dill and a Thai chili or two. Move quickly so the jars stay warm.
Ladle the vinegar mix over the green beans until it comes within a 1/4" of the lip. Wipe down the rims, cover with a lid and lightly screw on the rings.
Process the jars in a hot water bath for 10 minutes (15 minutes for above 6,000 feet altitude). Remove the jars to a clean, dry towel. Be sure none are touching. Allow to cool.
The jars will pop and seal as they cool. Any unsealed jars can be refrigerated and used promptly.