Yield: 8 x half-litre (1 US pint) jars
x half-litre (1 US pint) jars
(washed and trimmed. About 4 dry quarts / 4 lbs)
(5% acidity or higher. 4 cups / 32 oz)
(4 cups / 32 oz)
(sic, per jar)
Top beans and trim them so that they are 10 cm (4 inches) long.
Combine vinegar and water, put on to simmer.
Pack beans upright into jar, leaving 2 cm (½ inch) headspace.
In each jar put a bay leaf, 1 teaspoon dill seed, ½ teaspoon pepper flake, ½ teaspoon mustard seed, salt OR salt sub, ½ teaspoon celery seed.
Divvy vinegar pickling solution out amongst jars, leaving 2 cm (½ inch) headspace.
If you are short of pickling solution, top up with pure vinegar.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Dilly Beans. www.healthycanning.com