Dilly Beans
By: Amy Jeanroy
Published: Thursday, February 11, 2010 - 11:38pm

Ingredients




2 pounds green beans trimmed
1 teaspoon cayenne pepper
4 garlic cloves
4 heads dill weed
1 cup canning (pickling) salt
1 cup water
1 cup white vinegar

Preparation

1 Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space. For each pint, add 1/4 teaspoon cayenne, 1 clove garlic, and 1 head dill. 2 Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4-inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. 3 This recipe yields about 4 pints or 2 quarts. 4 Comments: You may just use the leftover brine from your favorite dill pickles. Bring it to a boil and pour over prepared beans in hot jars. Process as above. And don't limit yourself to beans and cucumbers - this works well for broccoli and carrots, too. 5 Yield: 4 pints