Irvixen's Horseradish Wax Beans

• 1 1/2 lb Yellow wax beans
• 8 Fresh dill heads
• 4 tsp Prepared horseradish
• 1/4 cup Canning salt
• 2 1/2 cup Water
• 8 clove Garlic
• 4 tsp Whole black peppercorns
• 1 1/2 cup White vinegar
• 3 tbsp Sugar
• 4 pints size canning jars w/lids

1. Wash beans, trim stems and pack into pint sized jars, tips down.
2. Tuck 1 garlic, 2 heads dill and 1 tsp each peppercorns and horseradish into each jar.
3. Combine salt, vinegar and sugar, stirring till dissolved.
4. Add water and stir again.
5. Pour brine over beans to cover, adding a bit more water if necessary.
6. Cover jars and refrigerate at least 24 hours.
7. Keeps in fridge up to 2 months.
8. Makes 4 pint jars

yellow wax beans, dill, horseradish, canning salt, water, garlic, black peppercorns, white vinegar, sugar, canning jars

Taken from cookpad.com/us/recipes/338658-irvixens-horseradish-wax-beans (may not work)