Adding Thai chiles is optional, but not if you want to give your pickled green beans some heat. Thai chiles are spicier than jalapeno peppers, so even though they're small, adding them to this canning recipe will still bring the fire.
Wash beans; drain. If desired, remove ends and strings. Leave beans whole. In an uncovered 8-quart pot, cook beans and the 5 fresh chile peppers (if using) in enough boiling water to cover for 5 minutes; drain.
Pack hot beans lengthwise into hot sterilized pint canning jars, cutting beans to fit, if necessary, and leaving a 1/2-inch headspace. Add one of the boiled chile peppers (if using) to each jar. Set aside.
In a large stainless-steel, enamel, or nonstick heavy saucepan combine the 3 cups water, the vinegar, the snipped or dried dill, the pickling salt, sugar, garlic, and crushed red pepper. Bring to boiling, stirring until sugar dissolves.
Pour hot liquid over beans in jars, maintaining the 1/2-inch headspace. If desired, add a head of fresh dill to each jar. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
357 mg sodium,
7 g carbohydrates,
3 g fiber,
2 g protein.