Stuff all the green beans into a jar. Add the rest of the ingredients and mix well. If the liquid isn't all the way up on the green beans, add a little more water and vinegar. Let it sit in the fridge overnight before using.

Cook the bacon on medium-low heat for awhile to really render out most of the fat and get the bacon browner than you normally would cook it. Remove the bacon from the pan and dry it really well. Add it to a food processor with the rest of the ingredients. Process until it is a salt like consistency.

Chop up the ingredients and add them to a pot. Add in the clam juice and salt and pepper. Turn on medium low heat and cover. Stir every 10 minutes and reduce heat when it starts to simmer. Cook for about an hour and a half. Strain with a mesh strainer and press the veggies into the strainer to really get all the juice out. Store in bottles and use within a week and a half!