Dilly Beans

2 lbs. trimmed green beans

4 heads dill
4 cloves garlic

1 tsp. cayenne pepper (I like to use red pepper flakes instead)
2-1/2 cups vinegar

2-1/2 cups water
1/4 cup canning salt (don’t substitute regular salt, this is chemistry!)

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.

I am canning a batch of these right now. I hope they turn out and I do not kill us all! I have never done a recipe with beans where you waterbathed them, but they have enough vinegar and salt, so……

Have you ever done this?

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