Pickled Dilled Beans

My friend Dora gave me this recipe. These are great in bloody mary's, with a sandwich and in rollups. I doubled the recipe and made 14 jars with about 9 pounds of beans. I used the tall jars. WIll definitely make these again.

• Ready In: 1 hr 30 mins
• Serves: 8
• Yields: 6 jars

Ingredients

• 4 -5  lbs fresh green beans (or yellow)
• 8 -16  heads fresh dill
• 8 -12  garlic cloves (optional)
• 4  cups white vinegar, labeled 5% acidity
• 4  cups water
• 1⁄2 cup pickling salt
• 1  teaspoon hot red pepper flakes

Directions

1. Wash and trim ends from beans. Cut into 4 ingch lengths. In a 3-4 qt saucepan, combine vinegar, water, pickling salt and pepper flakes. Bring to a boil over high heat.
2. Meanwhile, in each hot pint jar (I ran mine through the dishwasher and used right after), place 1-2 heads dill and 1-2 cloves garlic. Firmly pack beans upright in jars, leaving 1/2 inch headspace. Pour hot vinegar mixture into jars, leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner or large pot for 10 minutes.
3. As jars cool you'll hear the lids pop as they seal.