Quick Pickled Dilly Beans

½ pound green beans, washed and stem end trimmed
3-4 pieces fresh dill
1 cup white vinegar
1 cup water
2-3 tablespoons pickling spices (fennel seeds, peppercorns, mustard seeds, allspice in equal parts works well)
2 teaspoons sugar
2 teaspoons salt
1 dried chili (optional)
2 cloves garlic, peeled

Combine water, vinegar, spices, sugar and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and set aside. Fill quart jar with beans, add garlic, dill and chili (if using). Pour hot brine over beans, covering completely. Cover and refrigerate. Beans will be ready in a few hours, but will be even better in a day or two.