Do you have a lot of green beans? Have I got the recipe for you. My friends Mom use to can these all the time. I remember chomping on them at her house when we were in high school. I made some myself a couple years ago and we just finished the last of them this past winter. With my husband able to withstand a little spicy heat in his food, I decided they were totally worth canning up.
For canning, this is a pretty easy recipe. I think the hardest part is cleaning the beans and stuffing the jars. Once that is out of the way the rest is easy peasy. If you have wide mouthed jars it is much easier to can these. You can use regular pint jars but it will be more difficult stuffing them.
Hot Dilly Beans
You don't have to make these spicy by the way if you can not stand the heat.
2 pounds of beans
1 teaspoon cayenne pepper
2 cloves garlic, whole and peeled
6 heads of dill (or 1/2 tsp. dill weed)
5 cups distilled vinegar
1/2 cup pickling or kosher salt
5 cups water
Prepare jars for canning. Wash and trim beans at ends. Do not snap beans.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, and dill.
Pack jars with fresh green beans, packed lengthwise.
Again, do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
6 Pints. (You will have enough brine to probably do a couple more pints. Having some extra beans around just in case is not a bad idea.) You can store the brine and reheat and use it to pickle something else as well.