Dill-pickled green beans, sometimes called 'dilly beans'.

Dill-Pickled Green Beans

2 pounds fresh green beans, rinsed and trimmed

4 cloves garlic, peeled

8 sprigs fresh dill weed

4 teaspoons kosher salt

2 1/2 cups white vinegar

2 1/2 cups water

1. Wash and trim green beans to fit upright in pint-sized canning jars.
2. Place green beans in a steamer over boiling water, cover, and cook until crisp-tender, about 2 minutes. Remove from heat and immediately plunge beans into a large bowl or pan of ice water. Drain well.
3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans to cover.
5. Fit the jars with sterilized lids and rings and process for 10 minutes in a boiling water bath.

Makes 4 pints.