Pickled Dill Green Beans Recipe
Ingredients
| Green beans | 2 1/2 Pound | |
| Boiling water | ||
| Dill weed | 1 Bunch (100gm), trimmed | |
| White vinegar | 2 1/2 Cup (16 tbs) | |
| Water | 2 1/2 Cup (16 tbs) | |
| Coarse salt | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm) | |
| Ground red pepper | 1 Teaspoon | |
Directions
Prepare jars.
Cut beans into lengths to fit jars upright.
Transfer to medium saucepan, cover with boiling water and cook over medium-high heat 3 minutes.
Drain well.
Pack tightly into hot sterilized jars.
Divide dillweed among jars.
Combine remaining ingredients in medium saucepan and bring to boil over medium-high heat.
Pour into jars to within 1/2 inch of top.
Seal and process 10 minutes in boiling water bath.
Remove from water and let cool completely.
Test for seal.
Store in cool dark place.
Refrigerate after opening.
Cut beans into lengths to fit jars upright.
Transfer to medium saucepan, cover with boiling water and cook over medium-high heat 3 minutes.
Drain well.
Pack tightly into hot sterilized jars.
Divide dillweed among jars.
Combine remaining ingredients in medium saucepan and bring to boil over medium-high heat.
Pour into jars to within 1/2 inch of top.
Seal and process 10 minutes in boiling water bath.
Remove from water and let cool completely.
Test for seal.
Store in cool dark place.
Refrigerate after opening.
Chef
