Instructions: Wash 4 pint jars. Keep hot until needed. Prepare jar lids as manufacturer directs.

Rinse the beans and trim the stem and blossom ends. Measure the beans to 4 inches in length and cut off the excess from the stem ends for a uniform look in the jars. Pack the beans snugly into the jars.

Into each jar, place
4 garlic halves
2 sprigs of dill (or 1 head of dill)

1/4 teaspoon of the red pepper flakes
3 peppercorns.

In a non-aluminum pot (see note), bring the vinegar, water and pickling salt to a boil.

Ladle the hot liquid into 1 jar at a time, leaving 1/2 inch head space.

Carefully run a plastic knife or spatula down the inside of the jars to remove trapped air bubbles. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste.

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