- fresh green beans
- 8 to 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 tsp. hot red pepper flakes (optional)
Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace. Adjust lids and process in a water bath for 10 minutes OR refrigerate.