Ingredients
4 lbs whole green beans
1 and 3/4 teaspoons dried crushed HOT red pepper
3.5 teaspoons dried dill seeds or 7 fresh dill heads
7 whole cloves fresh garlic, peeled
5 cups vinegar
5 cups water
1 cup less 1 tablespoon pickling (non-iodized) salt
7- 1 pint canning jars
Preparation
Wash beans, remove stems and tips, cut into uniform lengths (short enough to come from the bottom of the jar to the “shoulder” of 1 pint jars)
Sterilize jars and lids either by bringing jars (without lids) to a boil in an large pot full of water (pour boiling water over lids), or on sterilize cycle of dishwasher.
Have jars very hot, then place 1 head of dill (or 1/2 tsp dill seed), 1 clove garlic, 1/2 teaspoon crushed hot red pepper. Pack very full (VERY tightly) with green beans standing on end, leaving 1 inch room at top.
Heat water, vinegar, and salt, and when it boils, pour over beans, filling each jar to 1/2 inch from top. Run a knife down the inside to remove air bubbles.
Put on two part lids, and process in a canning pot (water should reach 2 inches above the top of jars). Water should boil for 10 minutes after it returns to a boil (add 5 minutes for every 1000 feet above sea level you are). Remove from water and allow to cool. Check that jars sealed (if not, put in fridge), and wait at least 2 weeks to eat.
