Dill Green Beans
|Green beans||3 Pound|
|Garlic||6 Clove (30 gm), halved|
|Mustard seeds||3 Teaspoon|
|Peppercorns||1 1⁄2 Teaspoon|
|Dill sprigs/3 teaspoons dill seeds||12 Large|
|Cider vinegar||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Pickling salt||1⁄4 Cup (4 tbs)|
Wash and sterilize 6 (1-pint) jars and closures.
Snap ends off beans, cut in 4 1/2" lengths, and pack vertically in jars, filling centers with odd lengths.
Add 2 halves garlic, 1/2 teaspoon mustard seeds, 1/4 teaspoon peppercorns, and 2 sprigs fresh dill (or 1/2 teaspoon dill seeds) to each jar.
Heat vinegar, water, and salt to boiling, then pour in jars, filling to within 1/4" of the top.
Wipe rims and seal.
Process in a hot water bath 5 minutes.
Tighten seals if necessary, cool, check seals, label, and store in a cool, dark, dry place 4-6 weeks before serving.