4 lbs. green beans, washed, topped and tailed
6 garlic cloves, peeled and sliced
1 cup fresh dill weed
2 Tbs. dill seed (caraway or celery seeds are acceptable substitutes if you have trouble finding dill seed like I did)
1 Tbs. black peppercorns
4 cups distilled white vinegar
2 cups water
1/4 cup sugar
2 Tbs. sale
- Cut the beans into lengths 1 inch shorted than the pint jars. Divide the garlic, dill weed, dill seed and peppercorns among the jars. Pack the beans vertically into eight clean, hot jars, somewhat tightly.
- Combine the vinegar, water, sugar and salt into a medium nonreactive saucepan and bring to a boil. Pour the hot brine into the jars to cover the beans by 1/2 inch. Leave 1/2 inch of head space at the top of the jar. Process in a water bath canner for 15 minutes to seal jars.