Sterilize a 500ml jar just prior to making your beans so it is still hot. To do this, boil the jar submerged in water for 10 minutes, or place in an oven at 320-350F for 15 minutes. Boil rings for 10 mins to sterilize and boil lids for only 30 seconds, any longer will damage rubber ring. Do the lid just before closing jar.

Bring your water, vinegar, honey and salt to a boil together.  Keep it on a low simmer until ready to use.

Meanwhile, in a separate pot, boil the beans until partially cooked, but still crunchy (about 3 minutes) and strain.

When everything is ready, add your chili, mustard seeds, and garlic to the bottom of the jar, add the beans (ensure they are about 1/4 to 1/2 inch from the top of the jar), then pour the vinegar mixture over top until the beans are just covered, and close the jar.

Process the jar in a water bath for 5 minutes.  If you don't have a canning pot, place a dish towel in the bottom of the pot to prevent the jars from cracking. Make sure the jars are covered with 1 inch of water.

Remove from water, the jars will depress when sealed. Let sit in a cool dry place for about 2 weeks to cure.  If your jar does not seal in an hour, just pop in the fridge and use as a "quick pickled vegetable".