Fresh Dilly Beans

• 2 heads Garlic
• 4 whole Jalapeno Peppers
• 2 whole Onions
• 4 pounds Fresh Green Beans
• 1 bunch Fresh Dill Weed (if Not Available Dry May Be Used)
• 3 cups White Vinegar
• 3 cups Water
• 6 Tablespoons Pickling Salt
• 1/2 cups Mustard Seed (yellow Or Brown)
• 12 Tepin Peppers, Or As Needed (about 2 For Every Jar)

1. Sterilize 6 to 8 quart-sized jars, lids and rings for canning.
2. Peel garlic and separate into cloves. If cloves are large, they can be sliced in half.
3. Using gloves, de-seed and slice jalapeno peppers into thin slices. Peel and cut onions into slices so that they make thin rings.
4. Wash and cut off the ends of the green beans and remove the string if necessary. Cut dill weed heads so that there are enough for 2 or 3 heads per jar.
5. In a saucepan, combine vinegar, water and salt and bring to a boil.
6. Now you're going to start layering things. Into each sterilized jar, start with some dill weed, 1 clove of garlic, 1 teaspoon of mustard seeds, 2 tepin peppers, a couple slices of peppers and then pack in green beans as tightly as you can get them. Then add another layer of the dill, a layer of onion rings and another clove of garlic. (If you forgot the tepin peppers in the beginning, add now.)
7. Fill to 1/2 inch from the top of each jar with boiling brine. Cap and process in a hot water bath for 15 minutes for quarts. If you used pints, process for 5 minutes. If any of the caps didn't seal, make sure to refrigerate those jars.
8. Allow to cure for 6 to 8 weeks before eating.
9. Notes:
10. 1. If you would like less kick to your dilly beans omit onion and peppers.
11. 2. You could substitute the green beans for cucumber wedges, or small pickling cucumbers, if you so desire.
12. 3. Recipe from Chris Hill.

garlic, peppers, onions, green beans, dill, white vinegar, water, pickling salt, tepin peppers

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