Year of the Bean

A summer classic, to be enjoyed year-round!

Ingredients

• 3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)
• 900 mL white vinegar
• 900 mL water
• 1/3 C. kosher salt
• 6 cloves garlic
• 6 sprigs dill
• 6 dry hot pepper
• 6 tsp. mustard seed

Procedure

1. Prepare boiling water canner.
2. Heat jars in simmering water until ready to use, do not boil; when ready, place on a cloth
3. Wash lids in warm soapy water and set aside with bands.
4. Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt; lower to low heat to keep ready
5. Place 1 clove garlic, 1 dill sprig, 1 hot pepper (or 1/2 tsp. red pepper flakes), 1 tsp. mustard seeds, into a hot jar.
6. Pack beans cut side up leaving a ½ inch headspace.
7. Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
8. Place jar in boiling water canner. Repeat until all jars are filled.
9. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove cover of canner, let jars stand 5 minutes.
10. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.