Dilled green beans
Ingredients:
- 4 pounds whole green beans, about 4 quarts
- hot red pepper, crushed, about 1/4 teaspoon per pint jar
- mustard seed, approximately 1/2 teaspoon per pint jar
- dill seed, 1/2 teaspoon per pint jar
- garlic, 1 small clove per pint jar
- 5 cups vinegar
- 5 cups water
- 1/2 cup salt
Preparation:
Trim and wash beans well; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add hot pepper, mustard seed, dill seed, and garlic.
Combine vinegar, water, and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch of top of jar. Adjust jar lids.
Process in boiling water for 5 minutes. (Start to count processing time as soon as water in canner returns to boiling.) Remove jars. Set jars upright, several inches apart, on a wire rack to cool.
Seal in hot, sterilized canning jars. Starting timer when water returns to a boil with jars in it, process for 5 minutes in a boiling-water canner, or 10 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 15 minutes.
