Dill Beans

My nephew, Andy McCaleb, offered me all the green beans I wanted to pick from his garden.  I hung up the phone and I was off--never been one to turn down any garden produce.  Since I already had several jars of cut and canned green beans, I thought these would be perfect for dill beans.  They were!  These were also a big hit with all who tried them. 

A piece of hot pepper spices them up!

 

Dill Beans            Recipe makes 4 pints

**Note:  Jars must first be put in boiling water for 10 minutes to sterilize

them because processing time is less than 10 minutes.

2 pounds of green beans, washed and cut to fit into jars

4 heads dill or 4 tsp dill seed

4 cloves of garlic

4 pieces hot pepper (optional)

2-1/2 cups water

2-1/2 cups vinegar

1/4 cup salt

Method:  Divide beans between 4 jars.  Add 1 head of dill, 1 clove of garlic and, if desired, 1 piece of hot pepper to each jar.  Bring water, vinegar and salt to boil.  Pour over beans in jar leaving 1/2 inch headspace.  Put lids and screwbands on jars.  Put jars in canner with hot water so water covers top of jars by 2 inches.  Bring to boil and boil 5 minutes.  Remove and cool on rack.