Dilled Green Beans

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Dilled Green Beans #1

2 1-quart canning jars with new rings & lids
2 pounds fresh green beans, trimmed
4 large sprigs dill
1 teaspoon celery seed
4 cloves garlic, halved lengthwise
2 whole small dried chile peppers
1/4 teaspoon peppercorns
4 cups cider vinegar
1 cup water
6 tablespoons pickling salt

Lay a hot sterilized canning jar on its side, and slip in half of the green beans. Stand the jar up, and add 2 dill sprigs, 1/2 teaspoon celery seeds, 2 garlic cloves, 1 dried chile pepper, and 1/8 teaspoon peppercorns. Repeat with other jar.
Bring vinegar, water, and pickling salt to a full rolling boil in a medium saucepan over high heat. Pour the hot liquid into the two jars, dividing it evenly. Wipe away any spills from the jars' lips. Screw on the lids and rings, and let them cool completely at room temperature. Let the pickled beans stand for at least 4 weeks before serving.
Note: This recipe does not use the "hot water bath" method, which reduces the chance of bacterial growth. After cooling at room temperature, refrigeration is recommended. If you choose to use the hot water bath, the texture and color might be altered.

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Dilled Green Beans #2

4 pounds green beans -- whole (4 qts)
hot red pepper, crushed -- 1/4 tsp per pint jar
mustard seed -- 1/2 teaspoon per pint jar
dill seed -- 1/2 teaspoon per pint jar
garlic -- 1 clove per pint jar
5 cups vinegar
5 cups water
1/2 cup salt

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add hot pepper, mustard seed, dill seed, and garlic.
Combine vinegar, water, and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch of top of jar. Adjust jar lids.
Process in boiling water for 5 minutes. (Start to count processing time as soon as water in canner returns to boiling.) Remove jars. Set jars upright, several inches apart, on a wire rack to cool.

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Dilled Green Beans #3

1/2 gallon or 2 lbs. green beans
salt
4 cups vinegar
1 cup sugar
2 T. mixed pickling
spices tied in a bag
2 garlic cloves
heads of dried or fresh dill
Wash beans well before stringing. snip off tops leave beans whole in a size that fits the jars. soak in ice water for 30 minutes make a brine to cover, using 1 T. salt to each quart water. Bring to a boil and boil approximately 20 minutes or until tender. Drain well.
Place beans back into pan and add vinegar, sugar and spice bag and garlic. Simmer for 10 minutes. Pack beans standing upright into hot sterilized jars. Cover with the hot vinegar solution. place a head or so of dill on the top. Seal. 2 qts.