Dilly Beans

adapted from the Ball Blue Book

makes about 4 pints

Cost: if the beans are from your garden, it's nearly free

2 pounds green beans

1/4 C salt

2 1/2 C water

2 1/2 C vinegar

1 tsp cayenne pepper (I took it easy on this and didn't use nearly that much)

4 cloves garlic

4 heads dill (if you don't have hoards of dill threatening to take over your garden like I do, you can sub 4 tspwhole dill seeds instead--something like this  DILL SEED WHOLE FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings )

Thoroughly wash beans and trim green beans and cut into inch-long pieces if you wish (I didn't unless I had to jam a few more in).

Combine vinegar, water, and salt in a saucepot and bring to boil.

While you're waiting for your stuff to boil, pack the beans lengthwise into a hot or warm jar, leaving 1/2 inch head space. To each jar, add 1/4 tsp cayenne (or less if you're weak like me), 1 clove garlic peeled and crushed just a bit), and 1 head dill (or 1 tsp dill seeds).

Pour the hot liquid over beans and spices, leaving 1/2 inch headspace. Remove air bubbles if you have any. Put your sealing lid on and then the screw on lid.

Put jars in water (that covers the jars by at least 2 inches) and bring it to boiling. Boil (process) for 10 minutes. Remove from water and let cool.

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com