1 pound green beans
2 cloves garlic, peeled
1 tablespoon red pepper flakes, or 1 serrano pepper, sliced
3 teaspoons dill seed, or several sprigs fresh dill weed
1 cup white vinegar
1/2 cup white wine vinegar
1/2 cup water
3 tablespoons pickling or canning salt
When you fill your jars, really pack these beans in. Even if you think you can't cram one more in, try it; you'll be surprised how many you can fit in, and it will help them keep from floating in the jar. Also, be sure not to use iodized salt, like table salt. It will discolor your pickles over time. Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
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