Spicy Dilly Beans
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 5:06pm

Ingredients




2 pounds green beans, tips and tails cut off
2 1/2 cups cider vinegar
2 1/2 cups water, filtered
1/4 cup pickling salt
2 hot chili peppers, small, dried and broken into 4 pieces
4 fresh garlic cloves
4 heads fresh dill

Preparation

1 Trim the green beans evenly and wash. 2 Boil vinegar, water, and salt in a large pot. 3 In each of 4 one-pint jars, pack the green beans. To make this job easy we set the jar on it's side and put the beans in so they look pretty in the jar. 4 Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill. 5 Pour the boiling liquid over all leaving 1/4 inch headspace. Remove air bubbles, adjust caps and process in a boiling water bath for 10 minutes, starting the counting from the time the water comes back to a boil. After 10 minutes turn off the heat and let the jars 'settle' in the hot water for about 5 minutes, remove to a towel to cool for 24 hours. 6 Wait for at least two weeks before you eat them as the flavors mellow out in time.