Pickled Dill Green Beans

4 lb green snap beans
1 pod or 1/4 tsp hot red pepper per pint
1/2 tsp whole mustard seed per pint
1/2 tsp dill seed per pint
1 clove garlic per pint
5 cups vinegar
5 cups water
1/2 cup Salt
For color add a few carrot slices to each jar

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed and garlic. Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2-inch of top of jars. Put caps on jars and screw band tight.

Place in water bath canner with water to cover jars. Process in boiling water for 5 minutes after water begins to boil. Remove jars and place on rack to cool before storing.

Yield 7 pints.

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Pickles, Preserves


Cajun Country -- New Iberia, Louisiana