DILLY BEANS (about four pints)

Condiments, pickles, dilly beans 1 Condiments, pickles, dilly beans 3

2 pounds French beans, trimmed

1 teaspoon cayenne pepper

4 garlic cloves

4 large dill sprigs

¼ cup salt

2-½ cups vinegar

2-½ cups water

1. Pack the beans, lengthwise, into 4 hot pint jars, leaving ¼ inch headspace. To each pint, add ¼ teaspoon cayenne pepper, 1 garlic clove and 1 dill sprig.

2. Combine the remaining ingredients and bring to a boil. Pour, boiling hot, over the beans, leaving ¼ inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in a boiling-water bath.

from Craig Claiborne, Southern Cooking 

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