Like Dilly Beans, but with a T.
- Pack 7 jars of beans, any colour, washed, ends trimmed. This will ad up to 6 when cooked.
- Bring to a boil
- 3 C Water
- 3 C Vinegar (5% acid)
- 3 T Canning Salt
- 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
- Put the beans in the vinegar mix (brine) and bring back to a boil.
- Pull the beans out, pack into jars and top with brine (to 1/2 inch from top), releasing any bubbles.
- Wipe the jar, place lid on and screw top.
- Process for 10 minutes in boiling canner bath.
- Remove from canner, allow to cool and remove screw tops.
- Serve after refrigerated. (best after 4 weeks of sitting)
