| | Directions | | Wash and sterilize FOUR 1 pt. wide mouth jars and lids. Put one garlic clove, one head dill (or 1 T. dill seed), and 1/4 tsp cayenne into bottom of each jar. Turn jars on their side and pack beans tightly into jars. Bring water, salt and vinegar to a rolling boil, pour over beans to 1/2" from top of jar. Wipe rims and put sterilized lids on. Place jars in a canner with a rack and cover completely with water. Hot water bath for 10-15 minutes, after water starts to boil. Remove jars with canning tongs, re-tighten lids, and cool on counter until lids make a popping sound to let you know they are sealed. Wait for at least two weeks to eat. |
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| Ingredients | | - |  | 2 pounds fresh green beans, washed and stemmed |
| - | | 4 cloves garlic, peeled |
| - | | 4 heads fresh dill, or 1 T. dill seed for each jar (large heads) |
| - | | 1/4 teaspoon cayenne for each jar |
| - | | 2 cups water |
| - | | 2 cups vinegar |
| - | | 1/4 cup canning salt |
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