Supplies and Ingredients
--6 pint jars with self sealing lids and rings
--4/14 pound green beans, cleaned and trimmed to fit the jars
--3 cups water
--3 cups white vinegar
--3 Tablespoons canning salt or natural sea salt
--6 sprigs fresh dill weed
--18 black peppercorns
--1-1/4 teaspoon red pepper flakes (We used sliced jalapeño from the garden.)
--12 cloves garlic, peeled
Directions
1. Prepare your beans and other veggies if you choose to add them. Trim to a size to fit the jars.
2. Prepare the jars and lids for canning. See Ball's Canning Guide if you're not sure how to do this.
3. In large pan bring water, vinegar and salt to boil and stir until salt dissolves. Keep mixture hot.
4. Stuff the jars: 2 cloves, 1 sprig dill wee, 3 peppercorns, 1/16 teaspoon red pepper flakes (or 1-2 slices jalapeño) to each jar. Next stuff in veggies as tightly as possible.
5. Using a funnel add liquid mixture to each jar leaving 1/2 inch headspace. DO NOT OVERFILL.
6. Wipe rim of jar with damp clean rag, place seal on jar, and screw on ring.
7. In large water bath canner with boiling water, place jars and add more hot water until tops are covered. Bring to a full rolling boil, cover, and leave for 10 minutes.
8. Carefully remove each jar and allow to cool. Listen for the happy popping sounds as the jars seal.
9. Leave for one week before enjoying.
