Yield: 8 pints
Canning Method: Water Bath
Ingredients:
- 2½ lbs. fresh green beans
- 2½ lbs. fresh yellow beans
- 3 red bell peppers, in strips
- 3 yellow hot peppers, in strips
- 2 bunches fresh dill
- 5 cups white vinegar
- 5 cups water
- ½ cup coarse salt
- 8 garlic cloves, cleaned
- 2 Tbsp. ground red pepper flakes
Directions:
- Trim bean stems and ends and blanche for three minutes. Run under cold water to stop the cooking.
- Heat eight wide mouth jars (I run through the dishwasher and heat to dry or place in boiling water for 4 minutes.) add a clove of garlic and sprinkle red pepper flakes in each jar.
- Arrange a mixture of all vegetables in each jar. Pack tightly, keeping vertical but leaving 1/2 inch from top of jar, trimming if necessary. Combine remaining ingredients in a large saucepan and bring to boil over medium heat to full boil.
- Add vinegar mixture to each jar and seal with lid and ring.
- Process for 10 minutes in a water bath. Turn off heat and let sit for 5 minutes.
- Remove from canner to a cotton dish towel for cooling.
- Any jars that do not ping after 12 hours, place in the fridge and use first.
