Pickled Dill Green Beans
|Green beans||2 1⁄2 Pound|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Dill weed||1 Bunch (100 gm), stems trimmed|
|White vinegar||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Coarse salt||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm)|
|Ground red pepper||1 Teaspoon|
Cut beans into lengths to fit jars upright.
Transfer to medium saucepan, cover with boiling water and cook over medium-high heat 3 minutes.
Pack tightly into hot sterilized jars.
Divide dillweed among jars.
Combine remaining ingredients in medium saucepan and bring to boil over medium-high heat.
Pour into jars to within 1/2 inch of top.
Seal and process 10 minutes in boiling water bath.
Remove from water and let cool completely.
Test for seal.
Store in cool dark place.
Refrigerate after opening.