Dilly Beans

Ingredients

Green beans

1 pound, trimmed

White vinegar

2 cups

Water

2 cups

Salt

1/4 cup

Garlic

4 cloves, peeled

Dill seeds

1 tablespoon

Red pepper flakes

1 teaspoon

Instructions

1. Begin by sterilizing 4 pint jars and lids in boiling water for at least 5 minutes to ensure a safe and long-lasting seal.
2. Carefully pack the trimmed green beans into the hot, sterilized jars, standing them on their ends to maximize space.
3. In a large saucepan, combine the white vinegar, water, and salt. Bring this mixture to a vigorous boil over high heat, allowing the salt to dissolve completely.
4. In each jar, add 1/4 tablespoon of dill seeds, 1 peeled garlic clove, and a pinch (1/4 teaspoon) of red pepper flakes for that delightful kick.
5. Pour the boiling vinegar mixture over the beans in the jars, filling them to within 1/4 inch of the top, ensuring the beans are submerged.
6. Wipe the rims of the jars with a moist paper towel to remove any food residue, then top with lids and screw on the rings firmly but not overly tight.
7. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil and lower the jars into the boiling water using a jar holder, leaving a 2-inch space between jars. Pour in more boiling water if necessary to ensure it covers the jars by at least 1 inch.
8. Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes to properly seal them.
9. Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, spaced several inches apart to cool. After they have cooled, press the center of each lid with a finger to check for a tight seal.
10. Store the sealed jars in a cool, dark area and allow the flavors to meld. Patience is key; wait at least 2 weeks before opening to enjoy the full flavor of your dilly beans.