Dilly Beans
- 4 cups white balsamic vinegar
- 3 cups water
- 1 tablespoon salt
- 1 tablespoon dill seeds
- 6 garlic cloves
- 3 pounds wax or green beans, trimmed
- 18 fresh dill sprigs
- Combine vinegar, 3 cups water, and salt in a medium saucepan; bring to a boil.
- Place 1/2 teaspoon dill seeds and 1 garlic clove in each of 6 (1-pint) hot sterilized jars. Divide beans and dill sprigs among jars.
- Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
- Process in boiling-water bath for 5 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 3 weeks before eating. Store in a cool, dark place up to 1 year.
- Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.
white balsamic vinegar, water, salt, dill seeds, garlic, green beans, dill
Taken from www.myrecipes.com/recipe/dilly-beans (may not work)