Ingredients
2 lb. trimmed green beans (young beans are best)
1/2 c. salt
4 heads fresh dill
4 cloves garlic
1 tsp. cayenne pepper
2 1/2 c. vinegar
2 1/2 c. water
Method
Sources
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Electric pressure cooker for stocks, beans, braising, sterilization
Large water bath canner with rack for safe home preserving
Label jars, containers, spices — organized kitchen and pantry
Modern preserving — seasonal jams, pickles, sauces, creative flavors
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric pressure cooker for stocks, beans, braising, sterilization
Large water bath canner with rack for safe home preserving
Label jars, containers, spices — organized kitchen and pantry
Modern preserving — seasonal jams, pickles, sauces, creative flavors
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top. Add 1/4 teaspoon of cayenne pepper to each jar. Also add 1 clove garlic and 1 head of dill to each jar. Combine remaining ingredients in a pan and bring to a boil. Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans). Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor. Serve chilled.