Ingredients
- 4 garlic (cloves)
- 4 heads dill
- 2 pounds green beans trimmed
- 2 1/2 cups vinegar
- 2 1/2 cups water
- 1/4 cup salt
- 1 teaspoon cayenne pepper
Pack beans lengthwise into 4 hot pint jars leaving 1/4 inch head space. To each jar add: 1/4 teaspoon cayenne pepper, 1 head dill and 1 clove garlic.
Combine remaining ingredients and boil. Pour boiling hot over beans leaving 1 /4 inch head space. Adjust caps and process 10 minutes in water-bath canner.
Note: Let beans stand at least 2 weeks to allow flavor to develop.
busted by sooz
