Spicy Garlic Dill Beans

Spicy Garlic Dill Beans

2 1/2  lbs  Whole Green Beans

1/4  Cup  Plain Salt (non-iodized, or canning salt)

2 1/2  Cups  Vinegar

2 1/2  Cups  Water



Per Pint Jar:
1/8  teaspoon  Cayenne Pepper
1  Clove  Garlic
1  teaspoon  Dill Seed

Trim ends off Green Beans.  Combine Salt, Vinegar and Water in a large saucepan, bring to a boil.  Pack Green Beans lengthwise into hot Pint jars, leaving 1/4-inch headspace.  Add Cayenne Pepper, Garlic and Dill to each Pint (can increase the Cayenne to 1/4 teaspoon if you like things extra-spicy).  Ladle hot Vinegar-Water mixture over Green Beans, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process pints (and quarts) 10 minutes in a boiling-water canner. 

Yield: about 6 pints.

Many, many thanks to  Lori L. for sharing the recipe (J. kept looking at the jar you sent home with great longing, just wondering WHEN we could open it!), and to Beth at Aria Gardens for sharing her end-of-season Green Beans.  I couldn't have done this without you, Dear Friends!  And I hope you, Dear Homemaker,  enjoy these as much as we do.

As a aside, don't you just love to Preserve the Bounty from our Father Above?  It seems like I keep putting my canner away, telling myself "That's all.  I'm done canning for this year."  And yet I keep toting it back up the cellar steps only a few weeks later to try just one more recipe.  Oh, how I love this Autumn season!  What do you enjoy Preserving most?