Dilly Beans

• 2 lbs Green Beans
• 1/4 cup canning/pickling salt
• 2 1/2 cup white vinegar
• 2 1/2 cup water
• 1 t./quart crushed black pepper
• 1 t./quart cayenne pepper
• 2 cloves/qt. garlic
• 2 heads/qt. dill

1. In an empty and clean quart jar place 1 teaspoon of cayenne pepper, 1 teaspoon of black pepper, 2 cloves of garlic, and 2 heads of dill. Clean the beans and cut the ends off. Pack the beans into the jars. Bring the water, vinegar, and salt to a boil in a large sauce pan. Ladle the hot liquid into the quart jars and fill to leave 1/4-1/2 inch of headspace. Wipe the lip of the jar, place a new lid and a band on the jar. Process in a boiling water bath for 10 min.
2. My mom would make these each year. Well, a version that wasn't quite as spicy. I don't remember this but apparently us kids would sneak into the room where she stored the canned goods and eat a whole jar of these. In hindsight, we probably didn't need to sneak in... we were voluntarily eating green beans after all. You can change the spices in the recipe to get whatever flavor you want as long as you use the salt and vinegar solution and process them the same. So, experiment with flavors if you'd like. I have adjusted the recipe to be just spicy enough for my liking, which is very spicy by Ohio standards but not too spicy by other standards. You can adjust the pepper to your liking. Enjoy!

green beans, canningpickling salt, white vinegar, water, black pepper, cayenne pepper, garlic, dill

Taken from www.epicurious.com/recipes/member/views/dilly-beans-52147821 (may not work)