Brine:

Bring
2 cups water to a boil in a medium saucepan, and then reduce the heat to a
simmer. Add the garlic and simmer for 5 minutes. It is most important to
simmer the garlic for 5 minutes. Do not skip this step. Meanwhile, divide the
celery seed, coriander seed, mustard seed, peppercorns and dill evenly
between two 1-quart Mason jars. Add the vinegar and salt to the saucepan, bring
the brine back to a boil, and stir until the salt dissolves.

Transfer
3 cloves of garlic to each jar using tongs, then pack the jars full with the
carrots, cucumbers, chiles, jalapenos and green beans. You want the jars to
be pack tightly.

Pour
the hot brine over the vegetables to completely cover. Let cool, and then
refrigerate for at least 24 to 48 hours before eating. Keep refrigerated.