Dilly Beans
Source of Recipe
unknown
Take 2 pounds of green beans, take off tops and stem end. I leave whole in quarts and snap in half for pints. Take clean, sterilized, hot jars, put in 2 cloves garlic, 1/4 tspn cayenne pepper (or a whole hot pepper of some kind), a couple of sprigs of dill weed and pack with the washed beans. In a pot heat, 2.5 cups white vinegar (5%) and 2.5 cups water along with 1/4 cup pickling salt. When it boils pour over the beans, put on lids, seal and BWB for 5 minutes. Makes 4 pints and can be doubled or tripled easily. Let sit for as long as you can stand it before eating.
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