Wash and trim the ends off the beans, then place upright in a clean wide-mouth quart canning jar along with the garlic halves, mustard seeds, red pepper flakes, peppercorns, & dill sprigs. Heat the vinegar, water, sugar & salt together, stirring until the sugar is dissolved & it reaches a low boil. Pour the heated vinegar mix into the jar and fill almost to the top. Let sit and cool. When room temp, place the lid on the jar and refrigerated 1-2 days minimum. Your pickled beans are then ready to eat and will last 1-2 weeks in the fridge! Yum!