Ingredients

Scale

1 3/4 pounds of green beans, trimmed
1 – 2 cowhorn or jalapeno peppers
Several small sweet peppers
1 head of garlic, peeled
4 fresh dill heads
2 1/2 cups of vinegar
2 1/2 cups of water
1/4 cup pickling salt

Instructions

Clean and sterilize 4 pint jars, lids and rings. Pack the garlic, peppers, green beans & dill heads into the 4 jars as tightly as you can.
In a large saucepan, bring the vinegar, water and salt to a boil. Carefully pour the hot vinegar mixture over the beans in the jars (pouring in the center to avoid contact with the glass), leaving about 1/2 inch of space at the top.
Gently bang the jars a bit to settle the contents and release the bubbles and add more liquid if needed. Clean the tops of the jars and top with lids, tightening the rings on.
Put the jars in a hot water bath, bring to 180 – 185 degrees F, and pasteurize the beans by keeping them at 180 – 185 for 30 minutes. Turn off the heat in the bath and let the jars sit in the hot water for 10 minutes longer.
Remove the jars from the bath and let them sit until they seal. Keep the rings on for 24 hours, then remove the rings before storing. If any of the jars don’t seal, keep that jar in the fridge and enjoy your hot dilly pickles.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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