Dilly Beans

This recipe makes 6 pints.

Ingredients:
4 cups apple cider vinegar
3 T kosher salt
6 sprigs dill
12 cloves garlic
12 dried chili peppers
crushed red pepper flakes
2 lbs green beans

Boil vinegar and salt for 2 minutes so salt is dissolved.

In the meantime, place the jars over the boiling water in a canning pot in the jar holder.

Put 2 cloves of garlic and some pepper flakes in each jar. Fill the jars with beans, making sure there is 1/2 inch head room.

Then put a dried pepper and sprig of dill in each jar. 

Make sure the beans are packed tightly.

Ladle vinegar over the beans until the jar is almost full, leaving 1/2 an inch open at the top.

Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.

Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.

Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!

To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.