Title: Dilled Beans
Categories: Canning
Yield: 8 See note

2	lb	Green beans
1	ts	Celery seed
1	ts	Mustard seed
4	sm	Cloves garlic, cut in half
	ds	Cayenne pepper
8		Heads fresh dill
2 1/2	c	Water
2 1/2	c	White vinegar
1/3	c	Coarse salt

NOTE: this recipes makes 8 one-half pint jars.

Wash beans and cut off ends. Pack beans lengthwise in half pint jars, trimming if necessary to fit into jars with 1/4 inch head space.

To each jar add 1/8 teaspoon celery seed, a half clove garlic, few grains cayenne and a head of dill.

Heat the 2 1/2 cups of water, the vinegar, and salt to boiling, pour over beans, allowing 1/4 inch head space. Work out bubbles in jars with a rubber spatula. Add additional liquid if necessary to fill jars to proper level. Adjust caps.

Heat water in a large pot with a rack. Place sealed jars on rack in the hot water and add enough hot water to cover them one or two inches. Quickly bring water to a boil, then reduce heat to hold water to a steady gentle boil (Do not use controlled temperature burner). Boil 10 minutes.

Remove jars and cool on a wire rack away from drain.

Redbook Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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