Title: Kathryn's Dilly Beans
Categories: Canning Pickle
Yield: 6 Pint jars

2	lb	Green beans
1	sl	Hot red pepper per jar
1/2	ts	Crushed red pepper per jar
1	cl	Garlic per jar
1		Head dill per jar
2	c	Cider vinegar
2	c	Water
1/4	c	Canning salt

Pack washed and stemmed raw beans upright in clean pint jars; add slices of red pepper, crushed red pepper, garlic and dill to each jar. Beans should not come above base of neck of jar. Combine remaining ingredients in saucepan and bring to boil. Pour boiling hot solution over beans, filling to within 1/2 inch of top of jar. Remove bubbles with spatula or knife blade.

Place pretreated lids over jars, tightening screw bands until tight. Place jars in actively boiling water in boiling water bath canner. Process jars 10 minutes. Let cure 6 weeks at room temperature before eating. Chill before serving. Makes about six 1-pint iars. ** Milwaukee Journal Sentinel ~ Food section - 29 November 1995 **

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