2 cups of white vinegar (5% acidity)
2 cups of water
and 1/4 cup of pickling salt
I heat to boiling
In each pint jar I place
1 clove of garlic
1 heaping teaspoon of dill seed
and a cayenne pepper.
I used my dried cayennes from last year. I usually put 1 whole pepper in a quart jar but since I was using pints, I broke the peppers in half and just used half of a pepper in each jar.
The pickles aren't hot at all...a whole pepper would have been fine. lol
I filled the jars with the cleaned beans, garlic, cayenne and dill seed.....
Poured the hot brine liquid in each jar, leaving 1/2 inch headspace. Then I run a metal knife around the jar to remove any air bubbles. Add more brine if needed but make sure you still have the 1/2 inch headspace.....
I keep my lids in a pot of hot water...not boiling, just really hot. I wipe the tops of the jars with a clean damp cloth (paper towels work) then place a hot lid on the jar.
The filled jars, ready for the water bath canner...
I place the jars on the canning rack. Lower and make sure the jars are covered with water at least 1 inch over the tops. When the water starts boiling, I start my timer. They process for 10 minutes.
Then the processed jars cool on the counter until the seals pop. If a jar does not seal, you need to use it first and keep it in the refrigerator.
It's an easy way to put green beans up without using your pressure canner. :)