5 lbs green beans

2 dried red hot peppers per pint jar (or 1)

1/2 teaspoon dill seed, per jar

2 whole garlic clove, per jar

1 green onion head, per jar

1 or 2 dill seed sprigs per jar

5 cups vinegar

5 cups water

1/2 cup salt

Boil the last 3 ingredients. In the mean while, pack the beans, garlic, onion, dill and hot peppers in the sterilized mason jars. We used the cold pack method, but we are thinking about lightly steaming or blanching the green beans next time, just so they are easier to pack. Pour hot vinegar/water/salt over the packed green beans and close jars.

We processed by boiling water bath from 12-15 minutes.

This made 11 pint jars for us, but we did have to do an additional 1 cup water 1 cup vinegar and corresponding salt extra boil to fill all the jars.

Opened one a couple of weeks later. We used the following green beans:

Garrafal oro

IWK (red scarlet runners)

Kentucky wonders

Gold of Bacau

The Garrafal Oros were very crisp and crunchy, also very tasty. The runner beans were a very 'meaty' pickle, the flavor was also very good, and very different from the GO. Kentucky wonders and wax beans were also good, but more delicate, so if i do them again i will use less spices. The first two green beans listed worked the best with the spices we used, but really all the pickled green beans were very good. I really liked having the variety of the different types of beans all in one jar. We opened a pint jar just to give them a taste test and ate half the jar rather quickly....