Dilly Beans

• 2 pounds Fresh Green Beans
• 4 whole Dried Cayenne Peppers
• 4 cloves Garlic, Peeled
• 6 teaspoons Dill Seed
• 2-1/2 cups White Vinegar
• 2-1/2 cups Water
• 1/4 cups Pickling Salt

1. Wash beans thoroughly and snip off both ends of each bean. In each of 4 sterilized pint jars, add 1 dried pepper, 1 garlic clove, and 1 1/2 teaspoons dill seed.
2. Before packing the beans into the jars, combine vinegar, water, and pickling salt in a medium pot and bring to a boil. While that is heating, pack beans vertically in the jars as tightly as possible without crushing the beans.
3. Once the vinegar mixture has come to a boil, pour into jars leaving 1/4" head space in each jar. Wipe rims of jars and lid, tightening the rings until they are finger-tight. Process jars in a boiling water bath for 10 minutes. Allow jars to rest for 24 hours, then label, remove rings, and store.
4. Adapted just a bit from Saving the Seasons.

green beans, cayenne peppers, garlic, dill, white vinegar, water, ubc

Taken from tastykitchen.com/recipes/canning/dilly-beans-2/ (may not work)