Wash beans, trim stems and pack into pint sized jars, tips down.
Tuck 1 garlic, 2 heads dill and 1 tsp each peppercorns and horseradish into each jar.
Combine salt, vinegar and sugar, stirring till dissolved. Add water and stir again.
Pour brine over beans to cover, adding a bit more water if necessary.
Cover jars and refrigerate at least 24 hours. Keeps in fridge up to 2 months.
Makes 4 pint jars