by Georgette Ventura

Ingredients:
green or yellow snap beans, washed with stem ends cut off (
about 1 lb. per quart jar)
garlic cloves (1-2 per jar)
fresh dill (1 sprig per jar)
cherry or grape leaves (2 per jar)
red pepper flakes (1/8 to ¼ tsp per jar)
Brine ratio: 1/4 cup canning salt to 2 cups vinegar to 2 cups water

I tripled this for 7 densely-packed quart jars and had just enough.

Supplies Needed:
Basic canning equipment: mason jars with new lids (old rings are
fine), hot water bath canner, jar grabbing tongs

Directions:
Sanitize jars and lids. This can be done with the "sanitize" setting of your dishwasher or by heating them to boiling in a hot water bath.

Pack your jars. I like to start with the non-bean ingredients and then pack the jars with the beans. The beans will need to be submerged in the brine, and there needs to be ½ inch to 1 inch of air between the brine and the lid, so I like to cut my beans to the right height before packing them. The packing can take a little while, so you may want to start heating the brine and the hot water bath while you do this.

Mix the brine ingredients and bring to a boil. Pour the boiling mixture over the beans, covering them and leaving ½ inch to 1 inch of air between the brine and the lid.

Wipe jar edges and seal. Process jars in boiling water bath for 10 minutes. Let sit 12-24 hours until cool, then check for seal. Lids should "pop" down when they get out of the hot water bath; for any lids that haven’t popped after sitting for a few hours, you can either reprocess them in the hot water bath, or just put them in your fridge and eat them right away!