Ingredients
- 4 garlic (cloves)
- 4 heads dill
- 1,000 gr green beans trimmed
- 600 ml vinegar
- 600 ml water
- 34 gr salt
- 3 gr cayenne pepper
Pack beans lengthwise into 4 hot pint jars leaving 1 cm head space. To each jar add: quarter 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
