Dilled Fiery Green Beans

This makes 2 -1.5 litre jars. I have not added the amount of hot peppers to use as this is to every individuals taste.

INGREDIENTS

4 cloves garlic

2 tablespoons pickling spice

4 sprigs fresh dill

Hot peppers, sliced

2-3 pounds green beans, cleaned

3 cups water

2 cups white vinegar

1 tablespoon coarse salt

DIRECTIONS

Place 2 garlic cloves, 1 tbsp pickling spice, 2 sprigs dill and as many hot peppers as you like in each sterilized 1.5 litre jars

Pack with beans and set aside.

Bring the water and vinegar to a boil and add salt; stir until salt is completely dissolved.

Pour hot mixture over beans, filling the jar to ¼ inch below the rim.

Close the jar firmly and allow cooling to room temperature.

Beans are ready to eat after 7 days.

Keep refrigerated.