Dilly Beans

Makes 3 pints

Ingredients:

2 lbs green beans

4 cups apple cider vinegar 

4 cups water

¼ cup kosher or coarse salt

1 clove garlic / jar

1 teaspoon PER JAR dill Seed

1 teaspoon per jar celery seed

½ teaspoon black peppercorn

½-1 teaspoon PER JAR crushed pepper (optional)

Directions:

Begin by trimming the greens from the stem end to fit the pint jar. Be sure they are not taller than 1 inch from the rim of the jar. 

Bring the apple cider vinegar, water and salt to a boil. 

(Bring your canner to a boil if you are water bath canning these. These can be canned for shelf stability or simply pickled and left in the refrigerator to enjoy)

Pack the jars with 1 clove garlic and the spices first. Then add green beans to the jar by stacking them as straight as you can, not packing tightly.

When the brine is boiling, pour over the jars and leave ½” headspace from the top of the jar. 

Screw the lids on to just finger tight and process in a boiling water bath for 10 minutes. Turn the heat off and let sit in the canner for another 5 minutes before removing to cool. Let the jars come to room temperature and any that have not sealed can be stored in the fridge. 

If you are not canning, fill the jars, close and let come to room temperature and then store in the fridge. If the lids pop and sound like they sealed while they are cooling do NOT store these at room temperature, they have not been properly heat processed and canned.