Dilly Beans

• 1 gallon Green Beans, Washed And Stemmed (depending On The Size Of Your Beans, Only About 3/4 Of A Gallon May Be Needed)
• 6 cloves Garlic
• 3 teaspoons Crushed Red Pepper
• 3 sprigs Dill
• 4 cups White Vinegar
• 4 cups Water
• 1/2 cups Pickling Salt
• 4 whole Quart-sized Canning Jars, Lids And Rings - Sterilized

1. Sterilize your jars, lids and rings according to standard canning practices.
2. In a sterile quart-sized canning jar, add 2 of the garlic cloves, 1/2 - 3/4 teaspoons of crushed red pepper (depending on how spicy you would like them), and 1 sprig of dill. After your spices are added, fill the jar with prepared green beans. Pack tightly!!
3. Combine the vinegar, water and pickling salt in a large pot. Boil. When it comes to a full rolling boil, remove from the heat.
4. Ladle the hot liquid into the jars. Be sure to leave about 1/2 inch of head space in the jar.
5. Place your seal, that has been boiling in a hot water bath, on the clean, dry top of your jar, screw on the lid and you are ready to process.
6. Process in a boiling water bath for 5 minutes. Remove the jars from the water bath and set them on a tea towel to dry and cool...then eat and enjoy.
7. Refrigerate any jars that do not seal; and once you open them, they should also be stored in the refrigerator.
8. ***NOTE***
9. This amount of liquid makes about 3-1/2 quart jars filled with beans.

gallon green beans, garlic, red pepper, dill, white vinegar, water, pickling salt, canning

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