A delicious pickled green bean recipe that is loaded with dill and has a spicy kick!
Wash beans thoroughly.
Trim both ends from beans with knife or scissors. Make clean cuts. Make sure they are the right size for your pint-sized jars when standing up on end.
Place one whole, peeled clove garlic in the bottom of each jar.
Place beans in the jars standing vertically. Pack them in nicely, leaving 1/2-inch at the top for headspace.
In a saucepan, combine salt, vinegar, water, dill weed, red hot pepper flakes and cayenne pepper. Bring to a boil.
Ladle hot liquid from saucepan into the bean jars. Wipe jar rims clean. Add sterilized seals and lids. Process in water bath canner 10 minutes for altitudes between 1,000 and 6,000 feet. Below 1,000 feet - 5 minutes. Above 6,000 feet - 15 minutes.