Combine vinegar, water and salt in a saucepan. Bring to a boil, heat until salt is dissolved.
Place beans in 4 pint jars or 2 quart jars. Divide cayenne pepper, dill seed and garlic between jars. Pour hot brine over beans to fill jars. Allow to cool.
Cover and refrigerate, allow at least 2 weeks to cure before eating.
To can these beans and make them shelf stable, process in a boiling water bath for 5 minutes.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2014/09/dilly-beans/