Dilled Green Beans Recipe from 1964's Making Pickles and Relish at Home

Yield: 7 Pints

INGREDIENTS:

Green beans, whole - 4 pounds (about 4 quarts)

Hot red pepper, crushed - ¼ teaspoon per pint jar

Whole mustard seed - ½ teaspoon per pint jar

Dill seed - ½ teaspoon per pint jar

Garlic - 1 clove per pint jar

Vinegar - 5 Cups (1 and ¼ quarts)

Water - 5 Cups (1 and ¼ quarts)

Salt - ½ Cup

STEPS:

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed, and garlic.

Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling to ½ inch of top of jar. Adjust jar lids.

Process in boiling water for 5 minutes. (Start to count processing time as soon as water in canner returns to boiling.)

Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.

Recipe from 1964 Making Pickles and Relishes at Home, U.S. Department of Agriculture, Home and Garden Bulletin No. 92