2 lbs tender green beans
8 cloves garlic (at minimum)
4 large heads dill
2 cups water
2 cups apple cider vinegar
¼ cup kosher salt
You will also need 4 pint canning jars and lids, and a pot large enough to hold jars and water to cover.
– Clean and cut green beans and pack tightly and uniformly in hot, clean pint jars.
– To each pint jar, add 2 cloves garlic and 1 head dill. Optionally add ¼ tsp cayenne pepper for heat.
– Heat together water, salt and vinegar. Bring to boil; pour over beans. Adjust lids at once. Process in boiling water bath 5 minutes**. Remove jars from canner.
** If you will be eating these within a month or so (and why wouldn’t you?), it is not necessary to process them. Just pour the boiling brine over, cover, and refrigerate