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Trim the stem ends from the green beans and cut them if needed so they fit neatly inside a quart jar. Pack them tightly into the jar, standing upright so they stay submerged.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer and stir until the salt and sugar are fully dissolved.
Tuck the garlic and dill throughout the beans, then sprinkle in the coriander seed, mustard seed, peppercorns, and red pepper flakes.
Carefully pour the hot brine over the green beans, making sure everything is fully submerged. Press the beans down gently to release any air bubbles.
Let cool to room temperature, then cover and refrigerate for at least 8 hours, but longer is better.