The herb or spices one uses in the recipe are your choice - dill is just the more common by far. Red pepper flakes (very common used), whole black peppers, basil, oregano, savory, corriander, Creole, Jamacian Jerk, cayenne, chili powder, etc. There are several hot and spicy blends or pepper and other seasons too that can work like Baharat and Berbere mixes.

As long as you use dried herbs or spices, not fresh, and keep the ratio of vinegar to beans ratio the same, you can using them in any amount you wish. But do keep in mind that many herbs and spices intensify and/or turn bitter during shelf storage so go easy on the amounts you use. More can always be added after opening the jars.

If you choose to use any fresh herbs then the amount of vinegar may have to be increased above the 1:1 ratio as fresh herbs and seasonings alter the pH.

Dave

I make spicy beans by leaving out the dill, and upping up the hot pepper- I've done batches with dehydrated habanero halves or other hot peppers dehydrated up as well as using dried pepper flake. I tend to boost the coriander seed because it seems to go well with the pepper. You can up the peppercorns, mustard seed, or garlic too. These are for canning pickles.

For a fridge pickle, I've done it up using dehydrated lime slices, lime basil, dried minced garlic, mustard seed, and peppercorn. Not spicy hot, but really tasty in bloody Mary's and tater salad. This combo works great for fridge pickle summer squashes too.

Wow - I'd never heard of Barahat or Berbere spice mixes and now I am intrigued on a different level of tasting, not pickling, maybe, we'll see. Thanks! I think I'll take your advice and switch out the dill for peppercorns, hot pepper flakes and use some coriander to see if that works. I have a lot of beans to play with and will make a jar of each spice mix for testing.