Dilly Pickled Beans

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   Cook's Note: When you fill your jars, really pack these beans in.

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   Even if you think you can't cram one more in, try it; you'll be surprised how many you can fit in, and it will help them keep from floating in the jar.

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   Also, be sure not to use iodized salt, like table salt.

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   It will discolor your pickles over time.

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   Wash the green beans and trim their ends so that they are uniform.

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   If needed, cut them further so that they will fit easily inside of the jars you are using to can them.

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   Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed.

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   In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.

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   Pour the pickling mixture over the green beans and cap the jars.

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    Process the jars in a boiling water bath for 10 minutes.

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    Alternatively, allow to cool and refrigerate.

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    Properly-handled sterilized equipment will keep canned foods in good condition for years.

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    Sterilizing jars is the first step of preserving foods.

* Per serving · 4 servings · Values may vary.

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