- •4-5 pounds green and/or yellow wax beans, washed and trimmed to proper jar size
- •1 3/4 teaspoons crushed dried hot red pepper
- •1 ¾ teaspoons dried dill seed
- •7 clusters of fresh dill flower heads
- •3 ½ teaspoons minced garlic in olive oil
- •2 ½ cups cider vinegar (ensure 5% acidity)
- •5 cups water
- •5 tablespoons pickling salt
- Put the following ingredients into each clean jar –½ tsp. of minced garlic, ¼ tsp. of dill seed, ¼ tsp. of crushed red pepper flakes, and 1 cluster of fresh dill weed from my garden ( if you don’t have fresh dill just double the amount of dill seed.)
- Pack the beans into the jar as tightly but neatly as I can.
- In a pan on the stove I combine 2 ½ cups of 5% acidity vinegar, 5 cups of water, and 5 tbs.canning salt and bring it to a boil, stirring to dissolve the canning salt. (Be sure too use canning salt)
- Pour the hot brine over the beans, leaving 1/2 inch of headspace at the top of the jar.
- Take a knife, slim rubber scraper, or spatula and run it around the inside of the jar to get rid of any air bubbles. You may have to add a little more brine after doing this.
- Wipe the jar rim with a clean cloth or paper towel to remove any debris to get a nice tight seal on each jar.Top with a new sterilized lid and screw on the metal band to hand tight. Do not over tighten.
- “Process” the filled jars in the boiling water canner for 15 minutes, but you may have to adjust this timing dependent on where you live. (See chart in tutorial) Start your timing from the moment the water starts to boil after you put the jars in.
- Remove jars when cooking time is done. Let jars cool. You will hear a popping sound in the kitchen as each jar cools and the lid is pulled down tight as the air in the jar contracts. Check lids for seal after 24 hours. The lid should not flex up and down when center is pressed. The beans will need to sit for 4-6 weeks to get fully flavored. Never use a jar of food where the lid has “popped up”.