Sterilize four clean 1-pint canning jars & lids in a pot of boiling water for 10 minutes. Meanwhile, in a medium saucepan over medium-high heat, bring the vinegar, water & salt to a boil for 5 minutes.
Remove the jars from the boiling water. Pack equal amounts of the green beans, Sriracha, garlic, peppercorns & dill seed in the jars. Top each with the hot vinegar mixture, leaving a ½ inch headspace in each jar.
Wipe the rim of each jar with a clean towel. Place lids & bands on the jars and process in boiling water for 8-10 minutes. Allow the jars to cool completely at room temperature. Once cooled, verify that a proper seal has formed on each jar by pressing on the lid with your finger. The lid should be slightly sunken & should not pop up and down when pressed. Any lids & jars that did not form a seal can be put in the refrigerator for up to 3 weeks.
Let the properly canned jars sit in a cool, dark place for 4 to 6 weeks before opening.
Once opened, jars can be kept in the refrigerator for up to 2 months.