Yields 4 pint jars of pickled beans:
3 to 4 lb. young green beans
4 long thin Red chiles (fresh or dried)
4 lg Garlic cloves
1 tb Peppercorns( white, black, green or a mixture)
1/4 c loosely packed fresh dill sprigs, or 4 tb dried dill weed
2 1/2 c Water
2 1/2 c White wine vinegar
1/4 c Salt
4 1-pint mason jars with lids
Trim and remove string from the beans. Rinse well and set aside. Sterilize jars and lids in boiling water. When jars are cool enough to handle, vertically pack jars with beans until snug. Insert chiles and garlic cloves, preferably around the outside for visibility (both for decorative reasons and also as an alert that they are spicy). Divide peppercorns and dill among jars.
Separately, bring the water, vinegar and salt to boil in a non-reactive sauce pan. Ladle the hot brine over the beans, leaving about 1/2 inch head space. Wipe jar-edge clean and screw on sterilized lid and band according to manufacturer’s instructions.
Process sealed jars in boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. To allow flavors to develop, store for at least one month before opening.
This recipe yields 4 pints