Ok folks ~ my dear friends Jeff and Sharon shared this phenomenal pickled green bean recipe with me several years ago… Seeing how its the canning and “putting up” time of year, thought I’d make them for you and share.  They are crisp, slightly spicy and seasoned just so with the cloves of garlic.  enjoy ~ v

Prepare jars by heating jars and lids.  Make sure the jars & seals are clean so you don’t have any nasty surprise bacteria introduced.

Boil:

• 1/2 c salt
• 4 c water
• 4 c apple cider vinegar

Bring to a rolling boil.

Per Jar:

• 2 dill heads
• 2-4 cloves garlic, whole or minced
• 2 hot pepper strips
• carrot, cut into thin spears for color (optional)
• green beans

Pack dill, green beans, peppers, garlic and carrot (if using) tightly into jars.  Pour hot liquid mixture to rim, inserting knife into tightly packed beans to release any air pockets.  Wipe rims, seals and lids before sealing jars.  Do not tighten outer ring so much that the trapped air can’t escape.  Set aside to cool and seal.  If any jar does not “POP” (vacuum seal), store in refrigerator and consume within 2 weeks.

*note:  this time I placed a variety of peppercorns along with the beans, garlic, etc.  I just toasted them slightly in a shallow skillet, cooled, then added to jars.

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal” j. child