Pickled Green Beans

• 8 whole Pint Sized Canning Jars, Lids, Rings
• 2-1/2 cups Water
• 3 cups White Distilled Vinegar
• 1/4 cups Coarse Salt
• 1 teaspoon Red Pepper Flakes, 1/8 Tsp. Per Jar
• 4 Tablespoons Minced Garlic
• 4 Tablespoons Dry Dill
• 4 Tablespoons Cumin Seeds
• 3-1/2 pounds Green Beans Ends Trimmed And Washed

1. First get your hot water bath pot ready with water almost boiling. Put 8 lids in saucepan with water, heat water but do not boil.
2. In a large pot stir together, water, vinegar and salt for brine. Heat to boil until salt is dissolved and keep it hot. Have jars sterilized and ready. In each jar put 1/8 teaspoon red pepper flakes, 1/2 teaspoon minced garlic, 1/2 teaspoon dill, and 1/2 teaspoon cumin seed. Then pack each jar with fresh green beans. Make sure to pack green beans in tightly, then pour brine in each jar until 1/2 inch from top. Make sure top edge of each jar is clean - wipe edge with clean towel if necessary. Top the jar with a warm canning lid and screw band and screw the tops on firmly.
3. Boil bath process each batch for 10 minutes in boiling water with lid on.
4. Set processed jars on towel, let cool. Let these pickles sit for two weeks before eating. Enjoy!!

canning, water, vinegar, ubc, red pepper, garlic, dill, cumin seeds, green beans

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