This recipe is really easy and does not take all day.
2 lb of green beans, washed and the ends snapped off.
5 tablespoon Dill seed
2 1/2 cups white vinegar
2 1/2 cups water
1/4 cup canning salt
1 1/4 teaspoon crushed red pepper
5 cloves of Garlic, peeled
These are easiest to can in the wide mouth pint jars. If you can’t find canning salt a fine grain Kosher salt with no additives (anti caking agents) will work.
Pack green beans into 5 sterile canning jars. sprinkle 1 tablespoon Dill seed, 1/4 teaspoon Crushed Red Pepper and a clove of garlic in each jar. You can add a Jalapeno or hot pepper to each jar if you want them really hot.
On the stove top, in a medium sauce pan, bring the vinegar, water and salt to a boil. Once boiling pour into bean filled jars leaving a 1/4 inch gap. Put lids and rings on jars and process in a water bath for 10 min.
Beans are best if you let them sit for a week before opening.