Source: Mandy, Utah
Wash and snap ends off of green beans. In the bottom of each pint jar add 1/4 tsp. cayennepepper, 1 clove crushed garlic and 1 head dill. ( I use about a 1/4 tsp. dill seed).
For quart jars, just double.
Pack in green beans.
In a saucepan combine 1/4 cup canning salt, 2 1/2 cups vinegar and 2 1/2 cups water. Bring to a boil and ladle into sterile canning jars. Process in water bath canner for 20 minutes for quarts and pints. (20 minutes for our altitude of 5000 ft in Utah).
Will need at least a couple weeks before eating to properly pickle.
Wash and snap ends off of green beans. In the bottom of each pint jar add 1/4 tsp. cayennepepper, 1 clove crushed garlic and 1 head dill. ( I use about a 1/4 tsp. dill seed).
For quart jars, just double.
Pack in green beans.
In a saucepan combine 1/4 cup canning salt, 2 1/2 cups vinegar and 2 1/2 cups water. Bring to a boil and ladle into sterile canning jars. Process in water bath canner for 20 minutes for quarts and pints. (20 minutes for our altitude of 5000 ft in Utah).
Will need at least a couple weeks before eating to properly pickle.
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