Pickled Green Beans

Have you tried pickled green beans as of yet? I was introduced to them from a friend. The teens love them and so we canned some for our selves.







- 2 pounds green beans, fresh, trimmed
- 4 bulbs (to 8 bulbs) garlic, adjust to taste
- 4 sprigs dill, adjust to taste
- 1/4 cup salt
- 2 1/2 cups vinegar (cider or white)
- 2 1/2 cups water
- 1 teaspoon cayenne pepper (optional)


Serving Description: makes 4 pints or 2 quarts
Prep Time: 30 minutes
Cook Time: 15 minutes

Place 1 to 2 heads (whole bulbs) of garlic and 1 to 2 sprigs of dill in hot pint jars. Pack beans lengthwise in hot jars, leaving 1/4-inch head space. Add cayenne pepper if desired.
Combine water, vinegar and salt. Bring to a full boil. Pour boiling mixture into jars filled with beans, leaving 1/4-inch head space.
Wipe top edge of jar and place warmed lid on the jar. Add the band and tighten. Process 10 minutes in a boiling water bath. Remove and set on racks to cool. Do not set directly on a counter top after removing from hot water bath.
Allow at least 2 weeks for flavors to develop before eating.

recipe source
http://www.recipetips.com/recipe-cards/t--1964/pickled-green-beans.asp

shared at Blue Cricket Designs and Tatertots and Jello