2 pounds bush green beans (round slim bean not flat)
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
1 teaspoon cayenne pepper, or 1 sliced jalapeno with
seeds, not stems
4 cloves garlic peeled
4 heads fresh dill
2 (1-quart) sterilized canning jars
Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.
Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne pepper, or the jalapeno slices, 2 cloves garlic and 2 heads of dill to each quart.
Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars until cool.
You can place them in a hot water bath for 10 minutes, if desired. Store in a cool dry place for 4-6 weeks before opening.
After opening keep refrigerated.
Slow Cooking equals Slow Living
1 week ago