- 2 pounds fresh green beans
- 1 tsp cayenne pepper
- 4 heads dill or 4 teaspoons dill seed
- 4 cloves garlic
- 2-1/2 cups water
- 2-1/2 cups vinegar (5%)
- 1/4 cup salt
Yield: 4 pints
Procedure: Sterilize canning jars*. Wash, trim ends and cut beans into 4-inch pieces.
Pack beans, lengthwise, into hot pint jars, leaving 1/2-inch headspace. To each pint, add 1/4 teaspoon cayenne
pepper, one clove garlic, and one dill head or one teaspoon dill seed. Combine remaining ingredients and bring to
boil. Pour boiling hot liquid over beans, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust
lids. Process 5 minutes in a Boiling Water Bath. Let beans stand for at least 2 weeks before tasting to allow the
flavor to develop.
*Jars that will be filled with food and processed for less than 10 minutes in a boiling water bath canner should be
sterilized. To do this, boil jars for 10 minutes. If you are at an altitude higher than 1,000 feet, boil an additional
minute for each 1,000 feet of additional altitude.
Originally published in Quality for Keeps by University of Missouri
