You need to contact your county extension office for food safe procedures. What you are looking for may not be a safe method, in other words, food poisoning could be a possiblity. I am a Master Food Advisor with my county. Here is what we recommend for pickled Dill green beans.
4 lb. fresh green beans
8-16 heads fresh dill
8 cloves garlic,optional
1/2 cup canning or pickling salt
4 cups white vinegar
4 cups water
1 tsp. red hot pepper flakes, optinal
Wash and trim ends from beans. In sterile pint jars,place 1-2 heads dill, and 1 clove garlic.Place whole beans upright in jars, leaving 1/2 inch headspace. Trim beans if neccessary to fit. Combine salt, vinegar, water, and pepper flakes. Bring to a boil. Add hot solution to beans, leaving 1/2 inch headspace. Adjust lids, and process in water bath canner for 5 minutes. Only pickled beans may be done in the water bath, tegular canned beans must be done in a pressure canner.