Dilly Pickled Beans

• 1 pound green beans
• 2 cloves garlic, peeled
• 1 tablespoon red pepper flakes, or 1 serrano pepper, sliced
• 3 teaspoons dill seed, or several sprigs fresh dill weed
• 1 cup white vinegar
• 1/2 cup white wine vinegar
• 1/2 cup water
• 3 tablespoons pickling or canning salt

1. Cook's Note: When you fill your jars, really pack these beans in.
2. Even if you think you can't cram one more in, try it; you'll be surprised how many you can fit in, and it will help them keep from floating in the jar.
3. Also, be sure not to use iodized salt, like table salt.
4. It will discolor your pickles over time.
5. Wash the green beans and trim their ends so that they are uniform.
6. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.
7. Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed.
8. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.
9. Pour the pickling mixture over the green beans and cap the jars.
10. Process the jars in a boiling water bath for 10 minutes.
11. Alternatively, allow to cool and refrigerate.
12. Properly-handled sterilized equipment will keep canned foods in good condition for years.
13. Sterilizing jars is the first step of preserving foods.

green beans, garlic, red pepper, dill, white vinegar, white wine vinegar, water, pickling

Taken from www.foodnetwork.com/recipes/dilly-pickled-beans.html (may not work)