7 Quart size jars with lids, sterilized and hot.
7 lids for the quart jars, 2 part- with flat lids simmered (not boiled) in hot water.
4 lbs green beans washed and rinsed.
2 quarts of white vinegar
2 quarts of water
2 cups of sugar
1 cup of pickling salt
3 heads of dill (per jar)
1 tsp of garlic (per jar)
1 tsp of dill seed (per jar)
Combine the white vinegar, water, sugar and salt together in a large stock pot. (mine is 6 quarts) Bring to boiling on the stove. Reduce to simmer and allow to keep warm while working on the jars.
In the bottom of each sterilized quart jar, put in 1 teaspoon of garlic (minced) or one full clove, 1 tsp of dill seed, and 3 heads of dill. Tightly pack the green beans into each jar until fully filled. You may need to break the green beans in half in order for them to fit into the jars.
Using a funnel, pour the hot brine from the stove top into each jar,leaving 1/2 inch headspace. Secure two part lids fingertip tight, and place into boiling water canner. Process at full boil for 20 minutes. Remove from canner and allow to cool.
Let set in cool dark place for minimum of two weeks. Chill, then eat.
