4 lb Fresh tender green beans
-- OR yellow beans
-- (5 to 6 inches long)
8    -to...
16    Heads fresh dill
8    Garlic cloves (optional)
1/2 c  Canning or pickling salt
4 c  White vinegar (5 percent)
4 c  Water
1 ts Hot red pepper flakes
-- (optional)

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each
sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of
garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim
beans to ensure proper fit, if necessary. Combine salt, vinegar water, and
pepper flakes (if desired). Bring to a boil. Add hot solution to beans,
leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1. Table
1. Recommended process time for Pickled Dilled Beans in a boiling-water
canner.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 –
1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of