Instructions: Wash beans thoroughly, remove stems and tips, and cut them as much as possible in uniform lengths to allow them to stand upright in 1-pint canning jars, coming to the shoulder of the jar. Have jars clean and very hot, and lids and sealers ready in scalding water. In each jar place 1 dill head or 1/2 teaspoon dill seed, add 1 garlic clove and 1/4 teaspoon crushed hot red pepper. Pack beans upright in jars, leaving 1 inch of headroom. Heat together the water. vinegar and salt; when the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top. Run a plastic knife down and around to remove trapped air, adjust lids, and process in a 185F. bath for 10 minutes after the water in the canner returns to a simmer. Remove jars, complete seals if necessary.

The beans are almost garden-crisp, but the high acidity of the vinegar allows this boiling-water bath to be safe for a low acid food.

If you substitute ground cayenne pepper for the crushed hot red pepper, halve the amount of cayenne: use only 1/8 teaspoon cayenne to each jar.

Wait at least two weeks for these beans to develop their flavor.

NOTE: I prefer to put in one whole dried or fresh (preferably)

serrano or Cayenne type pepper. It will not make the beans too spicy, but will add a delightful tang, much as commercial pickled

"hot" okra, which is not really hot to my leather palate. JMH MM

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.