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| Prep Time Cook Time |
Servings 36 | Difficulty Intermediate |
Ingredients
- 2 pounds Fresh Green Beans
- 4 whole Dried Cayenne Peppers
- 4 cloves Garlic, Peeled
- 6 teaspoons Dill Seed
- 2-½ cups White Vinegar
- 2-½ cups Water
- ¼ cups Pickling Salt
Preparation Instructions
Wash beans thoroughly and snip off both ends of each bean. In each of 4 sterilized pint jars, add 1 dried pepper, 1 garlic clove, and 1 1/2 teaspoons dill seed.
Before packing the beans into the jars, combine vinegar, water, and pickling salt in a medium pot and bring to a boil. While that is heating, pack beans vertically in the jars as tightly as possible without crushing the beans.
Once the vinegar mixture has come to a boil, pour into jars leaving 1/4″ head space in each jar. Wipe rims of jars and lid, tightening the rings until they are finger-tight. Process jars in a boiling water bath for 10 minutes. Allow jars to rest for 24 hours, then label, remove rings, and store.
Adapted just a bit from Saving the Seasons.
