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Dilly Beans

2 lbs. trimmed green beans

4 heads dill

4 cloves garlic

1 tsp. cayenne pepper

2-1/2 cups vinegar

2-1/2 cups water

1/4 cup canning salt (don't substitute regular salt, this is chemistry!)


Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.

donated by Merrily Shirey





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October 4, 2008