Dilly Beans

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2 lbs Green Beans

1/4 C. Canning or pickling Salt

2 1/2 C. Water

2 1/2 C. Vinegar

1 Teaspoon Cayenne Pepper-divided

4 Cloves Garlic-divided

4 Head Dill or 4 Teaspoon Dill Weed-divided

Trim ends of beans and wash. Place length wise in jars. (I like using pint jars.)  Combine water, salt, & vinegar in sauce pan and bring to boil. In each jar put 1 glove of Garlic, 1/4 tsp cayenne and 1 head of dill. (We don't care for our dilly beans this hot, er, I should say my boys don't. So I only put in about an 1/8 tsp.) Then ladle hot vinegar syrup over the beans. Adjust two-piece caps and process in hot water bath 10 minutes.

From my ‘Ball Blue Book of Preserving’

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