- 4 LB Green Beans
- 5 C Water
- 1/2 C Pickling Salt
Cooking time 20mins
Cut beans to uniform length.
Heat water to boiling.
Pack raw beans in clean, hot canning jars.
To each jar, add a pinch of cayenne pepper, a fresh dill head, or 1/2 teaspoon dill seed and a clove of garlic.
Cover the beans completely with the boiling vinegar and water mixture, leaving 1/2 inch head room at the top of the jar. Release trapped air bubbles and wipe the jar rim. Adjust the jar closure. Process in a boiling water bath 10 minutes. Can do quarts by doubling seasonings in each jar.