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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 28 |
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This recipe produces zippy little pickles and preserves my green beans for months to come…if they last that long. I crank up the heat a bit with cayenne pepper. Ingredients:
1-3/4 pounds fresh green beans, trimmed |
1 teaspoon cayenne pepper |
4 garlic cloves, peeled |
4 teaspoons dill seed or 4 fresh dill heads |
2-1/2 cups water |
2-1/2 cups white vinegar |
1/4 cup canning salt |
Directions:
1. Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars.
2. In a large saucepan, bring the water, vinegar and salt to a boil.
3. Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 pints.
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