Dilly Beans

• 2 quarts (2.2 L) whole green beans
• 4 whole heads of fresh dill, one per jar
• 4 whole garlic cloves, peeled
• 1/2 tsp. (2 mL) dried red pepper flakes per jar (or to taste)
• 2 cups (500 mL) water
• 2 cups (500 mL) cider vinegar
• 1/4 cup (60 mL) pickling salt

Wash and stem the green beans. Pack into four hot, sterilized pint jars. Add dill, red pepper flakes and a garlic clove to each jar. Combine cider vinegar, water and salt in a saucepan. Bring to boiling point. Pour mixture over beans in jars. Adjust lids and process in a water bath for 10 minutes. Makes 4 pints.