These are seriously the best dang pickled green beans I've ever had. Nora is this wonderful old woman who's been gardening and canning going on seven or eight decades now. I'm pretty sure she knows best and I can only hope to follow in her footsteps. These beans are both at once sharp and tangy. Such a delightful way to capture the summer harvest!
4 Pint canning jars (do not use quarts!)
In each Pint put:
Fill each pint half way with straight beans (Kentucky Wonder are recommended), then add
2 clove garlic
1 teaspoon cayenne [be sure your cayenne is fresh]
1 head fresh dill weed
Finish stuffing with beans
Make liquid of:
2 1/2 cups water
2 1/2 cups cider vinegar
1/4 cup pickle salt
Bring to a "boil" and pour over beans leave 1/4 inch room at top of jar.
Prepare canning lids and pot. Put hot lids on jars, add rings to finger tight.
Process in hot water bath for 10 minutes .
BE SURE THE WATER IS BOILING when you start the time
If you double the liquid it could cover 9 pints and that would be a canner full.
Have fun - READY TO EAT IN 2 WEEKS
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Nora Beardsley's recipe
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