These produce a crisp bean, which I love. There are other recipes that call for blanching and shocking the beans, you could probably do that if you want a softer bean. I recall my dad saying his pickled beans were never the right texture, like his mom, my grandmother's, were. He boiled them before pickling, of course they were soft!
If you don't like spicy, or garlicy, or even dilly, you can leave those out. Grandma used to just pickle hers in vinegar and pickling salt. They would set your teeth on edge, but we loved them.
Oops, scratch the leaving out the garlic, you won't do that, GG!