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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I use these in Bloody Marys, instead of celery sticks, and they are always a hit! Ingredients:
2 pounds fresh green beans, rinsed and trimmed |
4 cloves garlic, peeled |
8 sprigs fresh dill weed |
4 teaspoons salt |
2 1/2 cups white vinegar |
2 1/2 cups water |
Directions:
1. Cut green beans to fit inside pint canning jars.
2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
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