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- Trim ends off beans.
- Combine salt, vinegar and water in a large saucepan.
- Bring to a boil.
- Pack beans lengthwise into 4 hot pint jars, leaving 1/4 inch headspace.
- Add 1/4 teaspoon pepper, 1 clove garlic, and 1 head of dill to each jar.
- Ladle hot liquid over beans, leaving 1/4 inch headspace.
- Remove air bubbles and adjust two-piece caps.
- Process pints in boiling water canner for 10 minutes.