Pickled Green Beans

Ingredients

• 2 pounds fresh green beans, rinsed and trimmed
• 4 cloves garlic, peeled
• 8 sprigs fresh dill weed
• 4 teaspoons salt
• 2 1/2 cups white vinegar
• 2 1/2 cups water
• Directions
• 1 Cut green beans to fit inside pint canning jars.
• 2 Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• 3 Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• 4 In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• 5 Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
• Makes 4 pints
• Pickled Green Beans
• Submitted by:
• 2 pounds fresh green beans, rinsed and trimmed
• 4 cloves garlic, peeled
• 8 sprigs fresh dill weed
• 4 teaspoons salt
• 2-1/2 cups white vinegar
• 2-1/2 cups water

Directions

1 Cut green beans to fit inside pint canning jars.
2 Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
3 Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
4 In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
5 Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

Submitted 6/13/05.
Source: AllRecipes/Kimber
Submitted By: Marlen
matchlessm@aol.com
Pickled Green Beans