Dilly beans

Posted on by Gina Smith

From Chelsea Wakstein

NOTE: This is a water bath-processed treat, so it is cooked and does not contain bacteria of any kind.

Fill pint-size Mason jars with fresh green beans. (Or use quart-size jars and double the amounts of the ingredients.)

To each jar add:

Sprig of fresh dill
½ teaspoon mustard seeds
1 teaspoon peppercorns
1 clove of fresh garlic

Pour a mixture of equal amounts of water and white vinegar, heated to boiling, over the beans and to about a half-inch from the top of the jar. Seal the jars with new lids and process in a water-bath canner for 20 minutes for pints, 35 minutes for quarts. Remove the jars from the pot and allow to cool several hours before checking to make sure all the lids have sealed tightly. Any jars that have not sealed need to be refrigerated.

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