(makes 4 pints)
2 lbs green beans
1 tsp pepper flakes or whole dried pepper (one per jar)
16 cloves of garlic, peeled
4 heads dill
2.5 C Water
2.5 C Vinegar
1/4 C sea salt
Put beans in clean jars
Add flakes or dried pepper, garlic and dill.
Make brine by combining last three ingredients and bring to a boil.
Pour boiling hot brine over beans, leaving ¼ inch head space.
Wipe and adjust caps.
Boil in hot water bath for 10 minutes.
Turn off the heat, let jars sit for 10 minutes.
Cool in a draft free area and test lids to see if they are sealed.
2 lbs green beans
1 tsp pepper flakes or whole dried pepper (one per jar)
16 cloves of garlic, peeled
4 heads dill
2.5 C Water
2.5 C Vinegar
1/4 C sea salt
Put beans in clean jars
Add flakes or dried pepper, garlic and dill.
Make brine by combining last three ingredients and bring to a boil.
Pour boiling hot brine over beans, leaving ¼ inch head space.
Wipe and adjust caps.
Boil in hot water bath for 10 minutes.
Turn off the heat, let jars sit for 10 minutes.
Cool in a draft free area and test lids to see if they are sealed.
Mark cleans the freshly-picked beans.
Jaimie preps green beans by cutting off ends.
A clean table carefully arranged with supplies and ingredients (and healthy snacks!) makes everything go smoothly. Note the beautiful bunch of fresh dill!
ready to seal in summer goodness! 
