Wash, trim, and cut beans to fit into pint jars. Rinse 8 jars in hot water. Fill each with ½ pound of beans, 1 teaspoon each of dill and mustard seeds, and 2 halved cloves of garlic. Boil together the vinegar, water, and salt and pour over the beans, filling to within ½ inch of the jar tops. Process in a boiling water bath, tighten lids, and let cool. Store for 2 weeks.