In a small pot, combine the vinegar, water, salt, sugar, mustard seeds, coriander seeds and sliced garlic. Bring to a boil. Lower the heat and gently simmer for 5 minutes.

Meanwhile, fill several clean heatproof glass jars with trimmed upright green beans layered with pieces of dill sprigs. It is helpful to start off by laying the empty jar on its side as you place the beans within. When almost full, stand the jar upright and insert more beans wherever you notice a gap. Scatter the peppercorns evenly between the jars.

While still hot, pour the pickling mixture over the green beans so that they are fully submerged in the liquid. Allow them to cool for 30 minutes then cover the jars tightly and place in the refrigerator.

Can be enjoyed in 4 to 6 hours but best after a full 24 hours in the fridge. Provided the beans remain fully submerged in the brine, they will last in the refrigerator for up to one month.