Pickled Green/Wax Beans

Yeah, I packed them too loose and they floated. Live and learn.

The only real downside of making these was that I bought far too much dill (at .50 cents) and now I have two gigantic bunches (heads and fronds) drying upside down in the kitchen. I don't need this much dill-even dried. My husband noted that it smells like pee. I mentioned that it reminded me of my dad's dirty work clothes hanging in the laundry room growing up-then I remembered, for years my mother would scream at him to be more careful and not dribble pee on his pants because he smelled like a wino on the Madison Street streetcar. Geez, who knew that working with pickles all day would make you smell like you'd pissed yourself? It really was the dill. Sorry dad!
(come here for the food, stay for the disturbing stories!)

Anyway...

These took quite a long time to cool down and eventually seal (a few hours) which is the first time that's ever happened to me. It was pretty warm in the house, and they were raw packed, so who knows? Eventually, they did all seal well.

The other thing I must warn you about are the fumes from the pickling liquid. Please, before you set that pot to boil, open the windows and try not to stand downwind of it-four cups of boiling vinegar is strong. It dissipates quickly once poured, but you'll want to keep the windows open and everyone (including children) out of the near vicinity for a while as it can be a little irritating.

Makes about 8 pints

You Will Need:

4-5 pounds fresh green or yellow (or both) green beans trimmed to 4 inch pieces
8-16 heads of fresh dill
8 garlic cloves, peeled
4 cups white vinegar (labeled 5 % acidity)
4 cups water
1/2 cup pickling salt
1 teaspoon hot red pepper flakes

Sterilize jars and keep warming until ready to pack.

Wash and trim green beans. In a large saucepan, bring the vinegar, water, salt and pepper flakes to a rapid boil. Meanwhile, in each hot pint jar place 1 piece of garlic and a couple heads of dill. Pack tightly with green beans leaving 1/2 inch headspace. Pour boiling liquid over leaving 1/2 inch headspace. Remove air bubbles with a spatula and wipe threads clean. Seal with a heated lid and screw on band fingertip tight. Process in a boiling water canner for ten minutes. Remove lid and let cool five minutes longer. Cool on towels and leave undisturbed for 12-24 hours.