Place vinegar, water and canning salt in a pot and bring to a boil.
Meanwhile, fill jars with peppercorns, garlic, dill and jalapeños.
Pack the beans into the jars.
Pour hot brine into the jars to within 1/4″ of the rims.
Wipe the rims and sides of jars, then top each with a hot lid.
Screw the lids on firmly and place jars into a boiling water bath (jars should be completely covered with water) and boil for 10 minutes.
Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
Over the next 12-24 hours you’ll hear a “ping” as the lids go concave signaling a secure seal. If the lids do not go concave, refrigerate the jar and use it first.
Store securely sealed jars in a cool, dark place for up to a year.
Store for at least 2 weeks before opening.