Pickled Dill Beans
4 lbs. fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
4 cups water
1 teaspoon hot red pepper flakes (optional)
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 (raw pack) 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 (raw pack in pints) in a boiling water canner for 5 minutes if 0-1000 ft. altitude; or 10 minutes if 1001-6000 ft. altitude.
USDA Extension Service