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Pickled Green Beans

Source of Recipe


Barbara Brown






List of Ingredients



• 2 lbs. green beans
  
• 1 tsp cayenne pepper
  
• 4 tsp dill seed or 4 heads dill
  
• 4 cloves garlic
  
• 2-1/2 cups water
  
• 2-1/2 cups vinegar (5% acidity)
  
• 1/4 cup canning and pickling salt
  






Instructions



1. Sterilize canning jars. Wash and trim ends of beans; cut beans into equal pieces.
   
   
2. Pack beans into hot pint jars, leaving 1/2-inch headspace. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 teaspoon dill seed (or 1 head dill).
   
   
3. Combine remaining ingredients and bring to a boil. Pour the boiling hot liquid over beans, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids.
   
   
4. Process 5 minutes in boiling water bath. Let beans stand for at least 2 weeks before tasting to allow the flavor to develop.
   
   Makes 4 pints.