Dilled Bean Recipe from my friend Gail
We’ve made these almost every year for 30 years or so. You can also put baby carrots in with the beans if your carrots are ready at the same time. Easy and quick to do in small batches when vegetables are ready to pick.
Boil 2 1/2 cups water and 2 1/2 cups vinegar (I use apple cider vinegar)
to 1/4 cup pickling salt
Put 1 clove garlic, 1 head dill per jar
and beans and carrots into jars. (I use pints or small jars but quarts work fine too.)
Seal. Ready to use in two weeks.
Optional: Process 10 minutes in boiling water bath. (I never do, I sterilize the jars before hand.)