Wash two pint canning jars and their lids in very hot, soapy water. Rinse well.
Drop two garlic cloves and 1/4 teaspoon dill seed into the bottom of each jar.
Snap the tips off of the green beans and place to green beans, lengthwise, into the jar so that you can keep the beans in a longer length. Keep the tops of the beans down to about where the shoulder of the jar. You will want to cover them with the liquid and still leave a little space at the top.
Slip two chili peppers down in between the green beans in each jar.
In a large pan bring the vinegar and water to a boil. Add the salt and maple syrup and cook another minute.
Pour the hot liquid over the green beans to just cover. Leave a little space at the top of the jar. Wipe the rims and screw on the lids and rims.
Set aside to cool. The lids will pop down making a nice seal as the liquid cools.
Place in the refrigerator and let pickle for 2 days.
Serve or store for up to 2 weeks in the refrigerator.