4 to 5 lbs. fresh green beans
8 to 16 heads fresh dill
8 cloves garlic
4 c. white vinegar (5% acidity)
4 c. water
1/3 c. plus 2 tbsp. pickling salt

Wash and trim ends from beans. Cut into 4 inch lengths. In a 3 to 4 quart pot, combine vinegar, water, and pickling salt. Bring to a boil over high heat. In a hot pint jar, place 1 to 2 beads of dill and 1 clove garlic. Pack beans tight in jars, leaving a 1/2 inch head space. Pour hot vinegar mixture into jars. Remove air bubbles, wipe jar tops clean, place lids on jars, and screw bands on tight. Process in boiling water for 10 minutes. Yields: 8 pints.