Does anyone have a tried and true recipe for pickled green beans?

Using garlic and spice?Does anyone have a tried and true recipe for pickled green beans?
* 2 pounds fresh green beans, rinsed and trimmed


* 4 cloves garlic, peeled


* 8 sprigs fresh dill weed


* 4 teaspoons sea salt


* 2 1/2 cups cider vinegar


* 2 1/2 cups water





Blanch the green beans. Steaming them for 3 minutes (tender but firm) for 3 minutes will do. Shock them in ice water and drain.





Combine the vinegar and water, and bring to a boil. Toss the lid flats and rings into the vinegar water.





Pack the beans into hot, sterilized pint Mason jars. To each jar, put a clove of garlic and a couple of sprigs of dill at the top, and add a teaspoon of salt.





Top off the pints with the vinegar liquor, leaving about a half inch of headroom. Add a lid flat, and tighten the ring snugly but not over-tight.





Process the jars for 10 minutes, and pull from the bath and set on tea towels to cool a little bit. Once the top ';pops';, unscrew the ring, and toss it in a bowl of fresh cool water, to debrine it. When the jars have reached room temperature, you probably want to wash off the jars.





Label with the date and contents. I usually wait a month or two to start using them, but it's up to you. They'll keep three years, possibly a lot longer.Does anyone have a tried and true recipe for pickled green beans?
This one is really great!!





LOUISIANA GREEN BEAN PICKLES





2 lb. green beans, trimmed


2 c. cider vinegar


1 1/3 c. sugar


1 1/2 tbsp. pickling spice, tied in a cheesecloth


1 tbsp. whole peppercorns


1 bay leaf


1 clove garlic


1 lg onion, chopped


1 sm. red bell pepper, chopped and seeded


3 lg. dill sprigs





Cook beans in salted water 1 minute. Rinse under cold water, drain. Place vinegar, sugar, pickling spices, peppercorns, bay leaf, and garlic in saucepan. Heat to boiling. Simmer uncovered 10 minutes. Discard spices. Add onion and bell pepper. Cook 10 minutes longer. Pack beans upright in 3 sterilized 1-pint jars.


Divide onion and peppers between jars. Place a sprig of dill in each jar. Pour in hot liquid up to 1/2 inch of top. Seal the jars and process hot water bath 15 minutes.
Dilly Beans





2lbs green beans


1/4 cup canning salt


21/2 cups vinegar


21/2 cups water


1 tsp cayenne pepper--divided


4 cloves of garlic--divided


4 heads dill--divided





Trim ends off beans. Combine salt, vinegar and water in a large saucepan. Bring to boil. Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint or 1/2 tsp. cayenne pepper, 2 cloves of garlic and 2 heads dill in each quart. Ladle hot liquid over beans, leaving 1/4 inch headspace.


Remove air bubbles. Adjust two piece caps.





Process pints or quarts for 10 minutes in a boiling water canner.


Yeilds: about 4 pints or 2 quarts.
I have only tried this once and was not overly thrilled with the results! Seems I can can tomatoes and regular pickles, but not the green beans so much! So sorry I can't give you one that I've actually made %26amp; like, but if you click on the link below, you will find the next recipe that I'm going to try! I found this guys site a few months back, and the beans look good....here it is:





http://www.pickyourown.org/pickledbeans.鈥?/a>





I hope this helps - check out the rest of his recipes too!