DILLY GREEN BEANS

Ingredients

• 3 cups pure white vinegar
• 3 cups water
• 3 tbsp pickling salt
• 1 1/2 tsp red pepper flakes
• 5 lb green beans, trimmed and cut into jar-length pieces
• 2 tbsp dill seed
• 18 black peppercorns
• 6 cloves garlic, peeled

Directions

1. To prepare pickling liquid, combine vinegar, water, salt and red pepper flakes in a non-reactive stockpot. Bring to a boil over medium-high heat, stirring to dissolve salt. Add beans and return to a boil, stirring occasionally. Remove from heat.
2. Place 1 tsp dill seed, 3 peppercorns and 1 clove garlic in each of 6 hot sterilized pint jars.
3. Pack beans into jars, leaving a generous 1/2 inch headspace. Do not overpack the jars. Any leftover beans can be reserved for another use. Pour hot pickling liquid over beans, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. If necessary, add additional hot pickling liquid to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth.
4. Seal and process in a boiling water bath for 15 minutes at altitudes of 1001 - 3000 feet and 20 minutes at altitudes of 3001 - 6000 feet.