Dilly Beans

1. 1

   Clean and snap green beans.

2. 2

   Blanch for 3 minutes.

3. 3

   Pack straight whole beans into pint jars.

4. 4

   Three or four jars should be prepared.

5. 5

   Add a clove of garlic and one head of dill (or 1 teaspoon dill seed) to each pint.

6. 6

   Prepare a pickling liquid from the vinegar, pickling salt and cayenne pepper.

7. 7

   Bring to a boil. Pour this liquid into the jars.

8. 8

   Seal with hot lids.

9. 9

   No further processing is needed.

10. 10

    Beans are ready to eat in three weeks and can be kept indefinitely.

No additional tips available.