Dilly Beans
4 lb. fresh tender green or yellow beans (5-6 inches long)
8-16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 red pepper sliced & seeded (optional)
Wash and trim ends from beans and cut to 4" lengths. In each sterile pint jar, place 1-2 dill heads and garlic clove & a slice of red pepper. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar, and water. Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Remove air bubbles by sliding clean rubber spatula handle down sides of jar. Adjust lids and process.
Process in a boiling water canner for 5 min (0-1000 ft altitude),10 minutes (1,001-6000 ft altitude), or 15 minutes (6001 ft + altitude).