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Snap beans: enough to tightly fill 5 quart jars Garlic, whole: 1 or 2 cloves per jar Red pepper, hot, whole, dry: 1 or 2 per jar Dill heads, fresh: 2 heads per jar Brine: |
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Brine: Bring the water, vinegar and salt to a boil.
Assembly: In each canning jar (use wide-mouth jars) place a good-size dill head in the bottom. Pack whole beans (tips trimmed) vertically in the jars over the dill head. Pack the jar rather tightly. Push a peeled clove of garlic down the side of the beans about half way. Use 1 or 2 cloves, the second one on the opposite side. Similarly, push a dry red pepper down the side about half way, using 1 or 2 peppers. The tightly packed beans will hold the peppers and garlic in place, adding to the appearance. Place a second dill head on top of the beans. Push the sides down enough so as not to be caught under the lid. Pour boiling brine over the beans to cover.
Cap the jars tightly and process in a boiling water bath for 10 minutes.
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