Prepare canner, jars and lids.
In a large stainless steel saucepan combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve salt.
Add green and yellow beans and red peppers. Return to a boil. Remove from heat.
Place 3 peppercorns, 1 sprig of dill, and 1 clove of garlic in each hot jar. Pack beans and pepper strips into hot jars to within a generous 1/2 in. of top of jar.
Ladle hot pickling liquid into to jar to cover everything, leaving 1/2 in. headspace. Remove air bubbles and adjust headspace, if you need to, by adding more liquid.
Wipe rim. Center lid on jar, and screw band down until fingertip-tight.
Place jars in canner, ensuring they’re completely covered with water.
Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Makes about 6 pint jars.
Additional note: Make sure your brine comes to a boil then add the beans since they should only be in the brine a minute or two.