Pickled Green Beans with Dill and Garlic

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wash the green beans, trim the stem ends, and cut the beans to a length that leaves 1/2 inch of headspace once standing upright in the jars.
3. 3In a large pot, bring 4 cups white vinegar (5% acidity), 4 cups water, 1/4 cup canning salt, and 2 tablespoons sugar to a full boil, stirring until the salt and sugar dissolve.
4. 4Pack the raw beans upright into the hot jars snugly but without crushing, tucking 3 sliced garlic cloves, 2 fresh dill sprigs, and 1/2 teaspoon black peppercorns into each jar.
5. 5Pour the boiling brine over the beans, keeping them fully covered and leaving 1/2 inch of headspace.
6. 6Run a non-metallic spatula around the inside of the jar to release air bubbles, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water reaches a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, let the jars sit 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check the seal on each jar by pressing the center of the lid, remove the bands, wipe the jars clean, and label with the contents and date.
10. 10Keep sealed jars in a cool, dark place for up to about 1 year, wait 1 to 2 weeks before opening for best flavor, and refrigerate after opening.
11. 11Do not cut the vinegar with extra water beyond this recipe or pack in more beans than specified, since that changes the acid balance that keeps the beans shelf-stable.