8whole cayenne pepper chile or for extra spice try Thai chilessmashed
4cupswhite vinegar vinegar
1/2cupcanning or pickling salt
Sterilize your jars and lids. Clean and trim beans to fit in tall Mason Jars (about ½ pound of beans fills one pint)
For each jar, put 1-2 dill blooms and 2 cloves of garlic into each jar. Pack the jars firmly with whole green beans and on cayenne pepper, leaving 1/2-inch space from the top of the jar.
Bring the water and white vinegar to a boil. Add the salt and stir to dissolve. (I add the salt after the water comes to a boil so my pans don’t become pitted.) If you run out of vinegar mixture, just mix up another half batch.
Ladle the vinegar mixture into the jars leaving ½ inch space from top. Wipe edges of mouth clean and place a sterilized lid and then a ring on the jar.
Process the jars in a canner for 5 minutes if under 1,000 FT or 10 minutes from 1,000 -6,000 FT. Remove and allow to cool, making sure the jars have sealed by pressing on the lid. If it pops up the lid isn’t sealed and should be thrown away.
Dilly Beans will be ready to eat within a week and are good for about a year.