posted by glenda 10-17-101 1:09 PM
2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
1 tablespoon and 1 teaspoon salt
2 1/2 cups white vinegar
2 1/2 cups water
Cut green beans to fit inside pint canning jars. Place green beans in steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for about 3 minutes. Plunge beans into ice water. Drain well.
Pack the beans into 4 hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed into each jar, against the glass. Add 1 teaspoon of salt to each jar.
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over the beans. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath. Store in pantry or on a dark shelf for at least 6 weeks before opening.
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