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1
Sterilize 6 to 8 quart-sized jars, lids and rings for canning.
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2
Peel garlic and separate into cloves. If cloves are large, they can be sliced in half.
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3
Using gloves, de-seed and slice jalapeno peppers into thin slices. Peel and cut onions into slices so that they make thin rings.
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4
Wash and cut off the ends of the green beans and remove the string if necessary. Cut dill weed heads so that there are enough for 2 or 3 heads per jar.
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5
In a saucepan, combine vinegar, water and salt and bring to a boil.
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Now you're going to start layering things. Into each sterilized jar, start with some dill weed, 1 clove of garlic, 1 teaspoon of mustard seeds, 2 tepin peppers, a couple slices of peppers and then pack in green beans as tightly as you can get them. Then add another layer of the dill, a layer of onion rings and another clove of garlic. (If you forgot the tepin peppers in the beginning, add now.)
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7
Fill to 1/2 inch from the top of each jar with boiling brine. Cap and process in a hot water bath for 15 minutes for quarts. If you used pints, process for 5 minutes. If any of the caps didn't seal, make sure to refrigerate those jars.
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8
Allow to cure for 6 to 8 weeks before eating.
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Notes:
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1. If you would like less kick to your dilly beans omit onion and peppers.
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11
2. You could substitute the green beans for cucumber wedges, or small pickling cucumbers, if you so desire.
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3. Recipe from Chris Hill.
