Canning Pickled Dill Green Beans aka “Dilly Beans”

My family loves anything dill, especially my Daddy – Ha! Ha! (That’s a joke!!) I was so excited to get these beans to make dilly beans and my Daddy in his girly voice said – “I’m so excited too!”….. He was being totally sarcastic; he hates vinegar, so I definitely did not get the love of dill pickles from him! But that’s ok – that just means that’s one less thing that he will sneak off my dinner plate.

1 pound Fresh Green Beans
Garlic Clove per each jar
Sprig of Fresh Dill per each jar
Sprinkle of dill seed per each jar
Sprinkle of crushed red pepper flakes, if desired
10 ~ 16 oz pint jars.

Syrup Mixture

5 cups of water
5 cups of vinegar
1/2 cup of non-iodized salt

Instructions

Remove ends of green beans and wash very well. If you have any really long beans break them so they will easily fit in a pint jar.
Carefully place the beans in the jars. Add 1 clove of garlic and 1 spring of dill in each jar.
In another pot place water, vinegar and salt. Bring to a boil let boil for 5 minutes until the salt is dissolved.
Sprinkle a little bit of dill seed in each jar.
Fill each jar with vinegar syrup mixture leaving 1/2 inch head space. Remove any air bubbles. Wipe rims with a sterile cloth. Place boiled, hot lids on each jar and tighten. Water bath for 10 minutes.
Let sit for 2 weeks before opening. I can not wait to open these!!! Enjoy!