3 lbs of green beans 8 cloves of garlic 6 cups of white or pickling vinegar 6 cups of water 1/4 cup of pickling salt 8 springs of dill 1/8 teaspoon of cayenne pepper per jar
Wash and trim beans so that they fit in the jars.
Boil vinegar, salt and water and cloves of water. Bring to a rolling boil. Sterilze and keep hot – 8 – 2 cup jars and rings and lids. Fill jars with beans, add a sprig of dill, 1/8 of a teaspoon of cayenne pepper and a 1/2 clove of garlic.
Tighten lids on jars and process – cover the jars one inch over the top – bring to a boil and simmer for 10 minutes. They need to rest for about 3 weeks before you eat them.
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