Dilly Beans

Ingredients:
2 lbs trimmed green beans
4 heads dill
4 cloves garlic
1 tsp. cayenne pepper
2 1/2 C vinegar
2 1/2 C water
1/4 C canning salt

Directions:
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic (completely pealed) and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.

Yield: about 4 pints.

In depth directions:
Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place pint jars (wide-mouth are best) in and fill it with water. Bring to boil to sterilize while you prepare the rest of your ingredients.
Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half.
Combine vinegar, water and salt ina  medium saucepan and bring to a boil. While it's heating up, pack your beans into the jars, leaving 1/2 inch headspace. To each jar, add 1/4 to 1/2 tsp. cayenne pepper, 1 clove of garlic, and 1 dill head.
Pour the boiling brine over the beans, making sure to leave that 1/2 inch headspace. Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids (which have been sitting in a small saucepan of water at a mere simmer for at least ten minutes in order to soften the sealing compound) and rings.
Process for 5 minutes in a boiling water bath (remember that you don't start timing until that pot has come to a rolling boil).

These beans want to hang out for at least two weeks before eating to thoroughly develop their flavor.

* I grew up on these dilly beans. The best is when we fight over who gets to eat the garlic clove!
**Ball Blue Book