Pickled Green Beans Dilled

From B&G canning mag. For spicer add a whole chile pepper to each jar before processing.

• Ready In: 30 mins
• Serves: 10
• Yields: 5 Pints

Ingredients

• 3  lbs fresh green beans
• 1 -5  Thai red chili peppers or 1 -5  serrano chili pepper, red
• 3  cups water
• 3  cups white wine vinegar
• 3  tablespoons fresh dill, snipped or 1  tablespoon dried dill
• 1  tablespoon pickling salt
• 1  tablespoon sugar
• 6  garlic cloves, minced
• 1⁄2 teaspoon  red peppers, crushed or 1  thai chili pepper
• 5  small  head fresh dill (optional)

Directions

1. Wash beans, drain. If desired remove ends and strings. Leave beans whole.
2. In uncover large pot, cook beans and 5 fresh chile peppers(if using) in enough boiling water to cover beans, cook 5 minutes. Drain.
3. Pack hot beans lengthwise into hot sterlized pint jars. Cut beans to fit in if needed. Leave 1/2" headspace. Add one boiled chile pepper in each jar if using.
4. In large pot combine 3 cups water, vinegar, snipped dill or dried dill, pickling salt, sugar, garlic and crushed red pepper or Thai pepper. Bring to a boil, stirring until sugar dissolves. Take off heat.
5. Poor hot liquid into jars over beans, leaving 1/2" headspace. Remove bubbles. If desired add 1 head of dill into each jar. Wipe rims and add lids.
6. Process jars in water bath for 5 minutes or at your required time for altitude. Start time once water is boiling.