Put-Up Dilled Green Beans

• 2 (1-quart) canning jars with brand-new lids and rings (see Notes on Canning and Preserving, below)
• 2 pounds fresh green beans, trimmed
• 4 large sprigs fresh dill
• 1 teaspoon celery seeds
• 4 garlic cloves, halved lengthwise
• 2 whole small dried chile peppers
• 1/4 teaspoon peppercorns
• 4 cups cider vinegar
• 1 cup water
• 6 tablespoons pickling salt (see Notes on Canning and Preserving, below)

1. Lay a hot sterilized canning jar on its side, and slip in half of the green beans.
2. Stand the jar up, and add 2 dill sprigs, 1/2 teaspoon celery seeds, 2 garlic cloves, 1 dried chile pepper, and 1/8 teaspoon peppercorns.
3. Repeat with the other jar.
4. Bring the vinegar, water, and pickling salt to a full rolling boil in a medium saucepan over high heat.
5. Pour the hot liquid into the two jars, dividing it evenly.
6. Wipe away any spills from the jars lips.
7. Screw on the lids and rings, and let them cool completely at room temperature.
8. Let the pickled green beans stand for at least 4 weeks before serving.

canning jars, green beans, dill, celery seeds, garlic, chile peppers, peppercorns, cider vinegar, water, pickling salt

Taken from www.cookstr.com/recipes/put-up-dilled-green-beans (may not work)