The Tilsons

Like Dilly Beans, but with a T.

1. Pack 7 jars of beans, any colour, washed, ends trimmed. This will ad up to 6 when cooked.
2. Bring to a boil

   3 C Water

   3 C Vinegar (5% acid)

   3 T Canning Salt

1. Wash pint size canning jars and put in each jar

   1 clove garlic

   3-4 pepper corns

   pinch red pepper flakes

   heaping 1/4 tsp dill

1. Put the beans in the vinegar mix (brine) and bring back to a boil.
2. Pull the beans out, pack into jars and top with brine (to 1/2 inch from top), releasing any bubbles.
3. Wipe the jar, place lid on and screw top.
4. Process for 10 minutes in boiling canner bath.
5. Remove from canner, allow to cool and remove screw tops.
6. Serve after refrigerated. (best after 4 weeks of sitting)