For great pickles, try this home-canning recipe for quick, crunchy
dilly beans.4 pounds of garden-fresh green beansFor each pint jar:1 or 2 sprigs of fresh dill1 clove of garlic (or to taste)Pinch hot pepperPickling solution:5 cups water5 cups vinegar1/2 cup pickling salt
Place dill, garlic and hot pepper in each pint jar, then pack jar
with green beans (wide-mouth jars work best). Bring water, vinegar
and pickling salt to a boil, and pour it over the beans, filling
jars to one-fourth inch from the top. Process for 5 minutes in a
boiling water bath. Yields 7 pints.