Dilled Beans

4 lbs fresh tender green or yellow beans (5 to 6 inches long)

8 to 16 heads fresh dill

8 cloves garlic (optional)

1/2 cup canning or pickling salt

4 cups white vinegar (5 percent)

4 cups water

1 tsp hot red pepper flakes (optional)

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.