Dilly Pepper Beans

Ingredients

2 pounds green beans trimmed
1 teaspoon cayenne pepper
4 garlic cloves
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cups water
2 1/2 cups white vinegar

Method

Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space. For each pint, add 1/4 teaspoon cayenne, 1 garlic clove, and 1 head dill.

Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4-inch head space. Adjust caps.

Process pints and quarts 10 minutes in boiling water bath.

This recipe yields about 4 pints or 2 quarts.

Comments: Or just use the leftover brine from your favorite dill pickles: Bring it to a boil and pour over prepared beans in hot jars. Process as above. And don't limit yourself to beans and cucumbers -- this works well for broccoli and carrots, too.

Yield



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