What to do with all the Green Beans?

[snpsmom]

15. Dilly Beans!

Preserving Method: Water Bath Canning
Makes about 6 (16 oz) pints

An old family classic! Feel free to kick up the flavor by adding a few pinches of crushed red pepper or chili powder to the brine. We always add 1/4 tsp red pepper flakes to each jar.

You Will Need

3 3/4 cups vinegar

3 3/4 cups water

1/3 cup Preserving & Pickling Salt

6 cloves garlic, crushed or thinly sliced

6 springs of dill

3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces

6 (16 oz) pint glass preserving jars with lids and bands

Directions

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
TRIM off ends of green beans and discard. Wash.
COMBINE vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
PACK beans, dill and garlic in jars leaving 1/2 inch headspace at the top.
LADLE hot liquid over bean, leaving 1/2-inch headspace.
REMOVE air bubbles. Wipe rim, center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

These are so good as an accompaniment to sandwiches, on a salad or with a cheese plate. We also love them in Bloody Marys.