When pickling beans, Diana recommends starting with white-seeded beans; brown-seeded beans will stain the water; a no-no for prize winning.
Pack beans in jars, putting one dill head (or half the dill seed) at the bottom and the remaining dill at the top of each jar. Add a dove of garlic and a piece of red pepper (or the crushed red pepper) to each jar. Combine sugar, pickling salt, vinegar, and water. Tie spices in a cheesecloth bag and add to vinegar mixture. Simmer for 15 minutes. Remove spice bag. Heat brine to boiling and pour over packed beans, leaving ¼-inch headspace. Cover and process for 15 minutes in a boiling-water bath.